 | | Directions | - Preheat oven to 375° F.
- Cook squash and onion in boiling water for 5 minutes; drain.
- In large mixing bowl mix together soup and sour cream, stir in shredded carrot. Fold in squash and onion.
- In medium bowl combine stuffing mix and melted butter. Spread half of the stuffing mixture on bottom of baking dish. Spoon squash mixture over stuffing. Top with rest of stuffing.
- Bake for 25-30 minutese. Enjoy!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: 9
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 pounds summer squash |
| - | | 1/4 cup onion chopped |
| - | | 1 can cream of chicken soup |
| - | | 1 cup sour cream |
| - | | 1 cup carrot shredded |
| - | | 8 ounces seasoned stuffing mix |
| - | | 1/2 cup butter |
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