Squash Casserole - cooking recipe

Ingredients

2 1/2 lb. squash, chopped
1 medium onion, chopped
1 large carrot, grated
salt to taste
1/2 c. water
1 stick margarine
1/4 c. stuffing (for topping)
1 (8 oz.) carton sour cream
1 (10 oz.) can cream of chicken soup
1 c. Pepperidge Farm stuffing mix
1 c. medium sharp cheese, grated

Preparation

Put squash, onion, carrot, salt and water in pan.
Cover and cook until vegetables are tender.
Drain in colander and put in bowl.
While vegetables are still hot, add margarine, soup and sour cream.
Mix well and add 1 cup stuffing mix and grated cheese.
Place mixture in a greased 2 or 2 1/2-quart casserole dish and top with 1/4 cup stuffing mix.
Bake at 350\u00b0 for 25 minutes or until mixture is hot and bubbly.