Ingredients

  • 1 pound yellow squash, pared, chopped and parboiled
  • ½ stick margarine or butter
  • ½ cup chopped onion
  • 1 grated carrot
  • ½ can cream of mushroom soup
  • ¼ pint sour cream
  • 1 cup Pepperidge farm stuffing

Directions

I always at least double this recipe, but I record it here as my mother gave it to me. Doubled it fits into a 9X13 glass casserole dish.
Combine all ingredients and put into greased casserole. Bake uncovered for 45 minutes at 350°.

Categories
casserole, squash
Keywords
squash, casserole

Source

Marian Moeller

Servings/Yield

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