Carrot-Squash Bake

Directions

1. 1
   In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once.
2. 2
   Drain.
3. 3
   In a bowl, combine soup, sour cream and carrots.
4. 4
   Fold in squash mixture.
5. 5
   Combine stuffing mix and butter or margarine.
6. 6
   Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
7. 7
   Spoon vegetable mixture atop.
8. 8
   Sprinkle remaining stuffing mixture around edges of dish.
9. 9
   Bake, uncovered, in a 350° oven 30 to 35 minutes.
10. 10
    Serves 12.