Squash-Carrot Casserole

1. 1

   In a Dutch oven, cook squash and onion, uncovered, in boiling salted water for 5 minutes; drain.

2. 2

   Stir together the cream of chicken soup, cream of mushroom soup, carrots and sour cream.

3. 3

   Fold in drained vegetables.

4. 4

   Stir together stuffing mix and butter. Sprinkle 2/3 of stuffing mix into a 12 x 7 x 2-inch baking dish. Spoon vegetable mix atop.

5. 5

   Sprinkle remaining stuffing mix around edges of dish.

6. 6

   Bake, uncovered, about 30 to 35 minutes at 350u00b0. Delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.