Summer Squash Casserole - cooking recipe

Ingredients

2 lb. squash, cooked and mashed
2 carrots, grated
1 green pepper (2 inch squares)
1/2 c. melted butter
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 small chopped onion
1 (8 oz.) sour cream
1 can cream of chicken soup

Preparation

Mix squash, onion, carrots, sour cream, green pepper and soup. Separately mix butter and stuffing, adding water to desired moistness.
In casserole dish put half of stuffing on bottom, squash mixture and half of stuffing on top.
Bake for 30 minutes at 350\u00b0.