Squash Casserole - cooking recipe

Ingredients

2 lb. squash, cooked and well drained
1 grated carrot
1 chopped onion
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 stick margarine

Preparation

Cook squash, seasoned with a little salt and pepper.
Add grated carrot, onion, soup and sour cream.
Melt margarine and pour over stuffing.
Stir to coat stuffing.
Add half of stuffing to squash mixture.
Put in casserole dish and cover with remaining stuffing.
Bake at 370\u00b0 for 25 to 30 minutes.