Squash Casserole - cooking recipe

Ingredients

4 c. squash, cooked and drained
2 large Vidalia onions, cooked with squash
1 can cream of mushroom soup
1 c. sour cream
2 eggs, beaten
1 c. grated carrots (optional but very good)
3/4 stick melted margarine
3 c. Pepperidge Farm corn bread stuffing
1 c. grated Cheddar cheese (your favorite)

Preparation

Combine squash and onions, soup, sour cream, eggs and carrots in greased, 13 x 9 x 2-inch pan or casserole dish.
In small bowl, combine stuffing and margarine; pour evenly over squash.
Top with cheese.
Bake at 400\u00b0 until lightly browned.