Squash Casserole(From The Files Of Kay Merritt)

1. 1

   In a saucepan, steam squash and onion until tender.

2. 2

   Drain well and mash.

3. 3

   Set aside.

4. 4

   Combine sour cream and soup and stir in carrots.

5. 5

   Fold in squash and cheese.

6. 6

   Melt margarine and combine with stuffing mix and seasonings.

7. 7

   Spread half of stuffing mixture in bottom of 12 x 7-inch baking dish.

8. 8

   Add vegetable mixture as next layer.

9. 9

   Sprinkle remaining stuffing on top and add pecans on top.

10. 10

    Bake at 350u00b0 for 25 to 30 minutes.

11. 11

    Freezes well. Serves 8 to 20!

* Per serving · 4 servings · Values may vary.

No additional tips available.