Gwen'S Original Squash Casserole - cooking recipe

Ingredients

4 cups yellow squash (sliced)
2 carrots (grated)
1 small onion (chopped)
8 ounces cornbread stuffing mix (Pepperidge Farms)
1 (15 ounce) can cream of chicken soup
1/2 cup butter
1/2 cup sour cream
black pepper

Preparation

Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
Spread other half on the bottom of the casserole.
Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
Add to casserole dish and then top with remaining cornbread topping.
Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.