Squash Casserole - cooking recipe

Ingredients

2 c. yellow squash, cooked and thoroughly drained
1 c. sour cream
1 can cream of chicken soup
1 grated carrot
1 small jar pimento
1 chopped medium onion
Pepperidge Farm herb stuffing mix
1 stick butter
5 lb. potatoes
1 large onion
butter
8 oz. sharp Cheddar cheese
salt and pepper to taste
2 c. flour
1/2 tsp. salt
1 egg
1 Tbsp. oil
1/2 c. very hot water

Preparation

Peel and boil 5 pounds of potatoes until soft.
Finely chop onion and saute in butter until soft and translucent.
Grate cheese.
Mash the potatoes along with the onion mixture, cheese and salt and pepper to taste.
Let the potato mixture cool and then form into 1-inch balls.