2 pounds squash (zucchini and/or yellow squash) 1 can cream chicken soup 1 C sour cream 1/3 C melted butter or margarine 2 medium carrots, shredded 1/2 C onion chopped 2 1/4 C dry herb stuffing cubes
Cook squash in small amount of water until tender (you may microwave.) Drain. Combine soup, sour cream, carrots, and onion in a large bowl. Add squash. In separate bowl, toss stuffing mix cubes with butter. Reserve 1/4 cup. Fold stuffing into squash mixture. Spread into greased 9 x 13 pan. Add reserve stuffing on top. Bake at 350° for 20-25 minutes or until bubbly. Makes 12 servings.