Enjoy this recipe from Sunday Dinner at Grandma's.
Submitted by:
Tressie Salton from Charleston, WV
2 lbs. yellow squash, peeled and diced
1 onion, chopped
10-3/4 oz. can cream of chicken soup
8-oz. container sour cream
1 c. carrots, peeled and shredded
8-oz. pkg. herb-flavored stuffing mix
1/2 c. margarine, melted
In a saucepan, cover squash and onion with water; bring to a boil over medium heat. Boil for 5 minutes; drain. In a large bowl, mix together soup and sour cream. Fold in carrots and squash mixture; set aside. Toss stuffing mix and melted margarine together. Spread half of stuffing mixture in a greased 12"x8" glass baking pan. Pour in squash mixture; top with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Cover with foil if needed to avoid overbrowning. Serves 6 to 8