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Squash Casserole
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| 2 lbs | yellow crook-neck squash, seeded and sliced |
| 1 | onion, thinly sliced |
| 1 can | cream of chicken soup |
| 8 oz container | sour cream |
| 1.25 cups | butter, divided |
| 7.5 oz | herbed dry stuffing mix, not cubes kind |
| 2 cups | mild cheddar cheese, shredded |
| 2 cups | shredded carrots |
1. Preheat oven to 350.
2. Cook squash, onion and carrots in boiling salted water until tender. Drain and mash with 3/4 cups of butter. Stir in sour cream, soup and cheese.
3. Melt remaining butter into stuffing. Pour half into the bottom of a 9x13" glass pan. Pour squash in. Scatter the rest of the stuffing on top.
4. Bake for 30 minutes.
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