Squash Casserole - cooking recipe

Ingredients

3 c. sliced fresh squash or 20 oz. frozen squash
1 grated carrot
8 oz. cornbread stuffing mix
6 Tbsp. butter
1 small onion, diced
1 c. sour cream
1 can cream of chicken soup
1/4 c. milk
3/4 c. grated cheese (optional)

Preparation

Cook squash until tender.
Drain.
Melt butter and mix with stuffing mix.
Place half of stuffing in bottom of casserole, then a layer of squash, then a layer of carrots, then a layer of onion. Blend sour cream, cream of chicken soup and milk.
Pour over top of casserole.
Put other half of stuffing on top.
Bake at 350\u00b0 for 45 minutes.
Sprinkle cheese on top the last 5 minutes.