Squash Casserole(From The Files Of Kay Merritt) - cooking recipe

Ingredients

1 c. chopped pecans
2 lb. yellow squash, sliced
1/4 c. finely chopped onion
1 c. sour cream
1 can cream of chicken soup
1 c. grated carrots
1 box Stove Top stuffing
1/4 c. margarine
1 (10 oz.) pkg. Cheddar cheese, grated

Preparation

In a saucepan, steam squash and onion until tender.
Drain well and mash.
Set aside.
Combine sour cream and soup and stir in carrots.
Fold in squash and cheese.
Melt margarine and combine with stuffing mix and seasonings.
Spread half of stuffing mixture in bottom of 12 x 7-inch baking dish.
Add vegetable mixture as next layer.
Sprinkle remaining stuffing on top and add pecans on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Freezes well. Serves 8 to 20!