Squash Casserole

1. 1

   Preheat oven for 350.

2. 2

   Melt butter and mix into bowl with dry herb stuffing mix (do not make the mix according to package).

3. 3

   In a sauce pan cook the squash, onion, and carrot in boiling salted water for approximately 5 min; or until tender.

4. 4

   Combine in a bowl the cream of mushroom soup and sour cream.

5. 5

   Drain the squash mix and combine with the soup mix.

6. 6

   Layer squash mixture and buttered dry stuffing mixture in a tall pan or oven safe bowl and bake for 25-30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.