Stuffin’ Squash Casserole
6 cups yellow squash or pumpkin, sliced
1 small onion, chopped fine
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded raw carrots
1 package (6 ounces) her seasoned stuffing mix
1/2 cup melted butter or margarine
Cook squash and onion in boiling salted water 5 minutes. Drain. Combine soup and sour cream, stir in shredded carrots. Fold into drained squash and onion. Combine butter and stuffing mix. Spread half of stuffing mix in bottom of 12 x 7 1/2 baking dish. Spoon vegetable mixture on top. Then cover with remaining stuffing mix. Bake at 350 degrees for 30 to 35 minutes.