Squash Casserole

Squash Casserole

By Karen Butterfield

2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream

8 oz pkg. dry stuffing mix
1/2 cup melted butter

cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.