Squash Casserole

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   In

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   a

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   saucepan cook squash and onion in boiling salted water for

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   5

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   minutes;

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   drain.

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   Combine cream of chicken soup and

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   sour cream.

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   Stir

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    in

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    shredded carrot.

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    Fold in drained squash

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    and onion.

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    Combine

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    stuffing mix and butter.

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    Spread 1/2 stuffing mixture

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    in bottom of 12 x 7 1/2 x 2-inch baking dish.

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    Spoon vegetable mixture on top.

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    Sprinkle with remaining

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    stuffing

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    over vegetables.

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    Bake

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    at

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    350u00b0

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    for 25 to 30 minutes or until heated through.

No additional tips available.