Squash Casserole

Name: Squash Casserole
Ingredients: 4 c. squash, cooked and drained; 2 large Vidalia onions, cooked with squash; 1 can cream of mushroom soup; 1 c. sour cream; 2 eggs, beaten; 1 c. grated carrots (optional but very good); 3/4 stick melted margarine; 3 c. Pepperidge Farm corn bread stuffing; 1 c. grated Cheddar cheese (your favorite)

9 ingredients

4 steps

Ingredients

4 c. squash, cooked and drained
2 large Vidalia onions, cooked with squash
1 can cream of mushroom soup
1 c. sour cream
2 eggs, beaten
1 c. grated carrots (optional but very good)
3/4 stick melted margarine
3 c. Pepperidge Farm corn bread stuffing
1 c. grated Cheddar cheese (your favorite)

Directions

1

Combine squash and onions, soup, sour cream, eggs and carrots in greased, 13 x 9 x 2-inch pan or casserole dish.
2

In small bowl, combine stuffing and margarine; pour evenly over squash.
3

Top with cheese.
4

Bake at 400° until lightly browned.