Creamy Squash Casserole

1. 1

   Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside.

2. 2

   In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.

3. 3

   Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350u00b0 for 25 minutes or until squash is tender.

* Per serving · 4 servings · Values may vary.

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