Squash And Carrot Casserole - cooking recipe

Ingredients

2 lb. squash (zucchini) or yellow squash
3 carrots (more if you wish to enlarge the recipe)
1/2 pt. sour cream
1 pkg. Pepperidge Farm bread stuffing (small crumbs)
1 can cream of chicken soup
1 stick oleo

Preparation

Cook squash and carrots separately and drain both well. Season to taste.
Melt oleo and add to the bread stuffing.
Mix sour cream and chicken soup together.
Put half of the bread stuffing mix in the bottom of baking dish; place squash and carrots on top of crumbs and add the soup mixture.
Put remainder of crumbs on top.
Bake at 325\u00b0 for 20 minutes.
This freezes well.