Squash-Carrot Casserole

Directions

1. 1
   Cook squash and onion, uncovered, in boiling salted water (about 5 minutes).
2. 2
   Drain well.
3. 3
   Combine soup, sour cream and carrot.
4. 4
   Fold in drained vegetables.
5. 5
   Combine stuffing mix with butter.
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 mix on top.
9. 9
   Bake at 350° for 30 to 35 minutes.