Recipe Squash Casserole II (Christmas)

Required Ingredients:

• 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
• 1 onion, thinly sliced
• 1 carrot, grated
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup butter
• 7 1/2 ounces herbed dry bread stuffing mix

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender.
• Drain and mash them with 1/2 cup butter or margarine.
• Stir in sour cream, grated carrot and cream of chicken soup.
• Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix.
• Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.
• Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

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