Title: My Favorite Squash Casserole
Categories: Casserole
Yield: 6 Servings

2 lb Yellow summer squash; sliced
1/4 c Chopped onion
1 cn (10.75-oz) cream of chicken
-soup
1 c Sour cream
1 c Shredded carrots
1 pk (8-oz) herb seasoned
-stuffing mix
1/2 c Margarine; melted

In a saucepan cook squash and onion in boiling salted water for 5 minutes.
Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in
drained squash. Combine stuffing mix and margarine. Spread half of stuffing
mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.
Sprinkle remaining stuffing over vegetables. Bake at 350ø for 25 to 30
minutes. Yield: 6 to 8 servings.

SUNNY HAWK (MRS. BOYCE)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.