Squash-Carrot Casserole - cooking recipe

Ingredients

5 c. sliced butternut squash
1/2 c. chopped onion
1 (10 oz.) can condensed cream of chicken soup
1 can cream of mushroom soup
1 c. shredded carrots
1 c. sour cream
2 c. herbed stuffing mix
1/2 c. butter, melted

Preparation

In a Dutch oven, cook squash and onion, uncovered, in boiling salted water for 5 minutes; drain.
Stir together the cream of chicken soup, cream of mushroom soup, carrots and sour cream.
Fold in drained vegetables.
Stir together stuffing mix and butter. Sprinkle 2/3 of stuffing mix into a 12 x 7 x 2-inch baking dish. Spoon vegetable mix atop.
Sprinkle remaining stuffing mix around edges of dish.
Bake, uncovered, about 30 to 35 minutes at 350\u00b0. Delicious.