Sherried Sweet Potato Casserole - cooking recipe

Ingredients

3 (18 oz.) cans sweet potatoes
1 c. brown sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. shredded orange peel
2 c. orange juice
1/2 c. raisins
6 Tbsp. butter or margarine
1/3 c. dry sherry
1/4 c. chopped walnuts
additional salt (to taste)
2 lb. yellow squash or zucchini, sliced
1/2 c. chopped onion
1 (11 1/2 oz.) can celery soup (undiluted)
1 c. dairy sour cream
1 c. shredded raw carrots
1/2 lb. butter or margarine, melted
8 oz. stuffing mix

Preparation

Boil squash and onion in salted water for 5 minutes.
Drain. Mix soup, sour cream and carrots together and add to squash.
Stir butter and stuffing mix together until all butter is absorbed. Spread half of stuffing mix in greased 12 x 8 x 2-inch baking dish.
Pour squash mixture over it.
Top with remaining stuffing. Bake in preheated oven at 350\u00b0 for 30 minutes.