Squash And Stuffing Casserole - cooking recipe

Ingredients

3 lb. summer squash, coarsely chopped
1 medium onion, chopped
salt to taste
1 can cream of chicken soup
2 carrots, shredded
1 c. milk
2 eggs, beaten
1 c. sour cream
1/2 c. melted butter
2 c. herb seasoned stuffing mix

Preparation

Cook squash and onion in small amount of lightly salted water in saucepan until squash is tender; drain.
Add soup, carrots, milk, eggs and sour cream; mix well.
Mix butter and stuffing mix in small bowl; reserve 1/2 cup mixture.
Add remaining stuffing mixture to squash; mix well.
Spoon into greased 9 x 13-inch casserole.
Sprinkle with reserved stuffing mixture.
Bake at 350\u00b0 for 45 minutes or until golden brown.
Yield:
10 servings.