2 lbs. yellow squash (zucchini can be used), about 6 c. chopped 1/4 c. chopped onion 1 can cream of chicken soup (other types of soup can be used) 1 c. sour cream 1 c. shredded carrots 1 (8 oz.) pkg. herb-seasoned stuffing mix 1/2 c. melted oleo
Sausage or hamburger may also be added after it has been cooked and drained
Cook squash and onion in boiling salted water for 5 minutes. Drain. Mix soup and sour cream. Stir in carrots, fold in squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mixture in lightly buttered 7 1/2 x 12 inch baking dish; spoon mixture over stuffing. Sprinkle remaining stuffing mixture over vegetables. Bake in preheated oven 25-30 minutes or until heated thoroughly.
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