Squash Casserole - cooking recipe

Ingredients

2 lb. squash (yellow)
1 can cream of chicken soup
1/4 c. chopped onion (green)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. cornbread stuffing (plain, Pepperidge Farm)
1 stick oleo or butter, melted

Preparation

Cook squash about 10 minutes with a little sugar and salt. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash.
Mix melted oleo and dressing.
Put 1/2 of this in bottom of casserole.
Spoon veggie mixture on top, then rest of dressing. Mix.
Bake at 350\u00b0 for 25 to 30 minutes.