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Squash Casserole

This is a recipe given to my mother by a co-worker.

Prep
Cook
Serves 12people
Ingredients
1 1/2
lb (3 pt) yellow squash, sliced
1
cup sour cream
4
small carrots, grated
1
can (10.5 oz) cream of chicken soup
2
small yellow onions, chopped
1
stick margarine or butter, melted
1
(8 oz) package herb bread stuffing mix
Directions
1.
Cook squash in salted water, drain and mash.
2.
Add sour cream, carrots, cream of chicken soup, onions, and half of the bread stuffing mix.
3.
Mix well.
4.
Combine the remaining bread stuffing mix with the melted margarine or butter.
5.
Line a shallow casserole pan (8x12 or 9x13) with 1/3 of the stuffing that has been mixed with the margarine. Reserve the rest to use as a topping for the casserole.
6.
Pour squash mixture into the stuffing lined casserole dish. Top with the remaining stuffing mixed with the margarine.
7.
Bake at 350 degrees (325 if using a pyrex glass dish) for 30 minutes.
8.
May be prepared ahead and baked when needed. Freezes well.
9.
Zucchini or broccoli may be substituted for the squash.

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