Hubbard Squash Casserole - cooking recipe

Ingredients

2 lbs hubbard squash, 3-4 cups in chuncks
3 small zucchini, sliced not peeled
2 large carrots, sliced
1/2 cup onion, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/2 cup butter
1 tablespoon butter
1 (8 ounce) package herb stuffing mix

Preparation

Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
Add zuccini and boil 2 minute Drain.
Mix in bowl:
1 can cream of mushroom soup and 1 cup sour cream.
Add squash.
Melt butter in frying pan. Add 8 oz. package of stuffing.
Stir half of dressing into squash mixture.
Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
Bake at 375 deg. for 30 minute.