Squash Casserole

Name: Squash Casserole
Ingredients: 2 1/2 lb. squash, chopped; 1 medium onion, chopped; 1 large carrot, grated; salt to taste; 1/2 c. water; 1 stick margarine; 1/4 c. stuffing (for topping); 1 (8 oz.) carton sour cream; 1 (10 oz.) can cream of chicken soup; 1 c. Pepperidge Farm stuffing mix; 1 c. medium sharp cheese, grated

11 ingredients

7 steps

Ingredients

2 1/2 lb. squash, chopped
1 medium onion, chopped
1 large carrot, grated
salt to taste
1/2 c. water
1 stick margarine
1/4 c. stuffing (for topping)
1 (8 oz.) carton sour cream
1 (10 oz.) can cream of chicken soup
1 c. Pepperidge Farm stuffing mix
1 c. medium sharp cheese, grated

Directions

1

Put squash, onion, carrot, salt and water in pan.
2

Cover and cook until vegetables are tender.
3

Drain in colander and put in bowl.
4

While vegetables are still hot, add margarine, soup and sour cream.
5

Mix well and add 1 cup stuffing mix and grated cheese.
6

Place mixture in a greased 2 or 2 1/2-quart casserole dish and top with 1/4 cup stuffing mix.
7

Bake at 350° for 25 minutes or until mixture is hot and bubbly.