Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
1 can cream of chicken soup
1/2 pkg. Pepperidge Farm stuffing
1 large carrot
salt and pepper to taste
1/4 bell pepper
1 small onion
1 stick butter (oleo)
1 c. sour cream
Parmesan cheese

Preparation

Cook squash until tender, drain and add butter. Chop carrot, onion and pepper in blender and drain.
Mix all ingredients and pour into casserole dish; sprinkle a handful of stuffing mix and Parmesan cheese over top. Bake at 375\u00b0 for 30 minutes or until bubbly all over.