Squash Casserole |
|
Denise James |
| 6 cups squash, sliced |
| 1 cup carrots, shredded |
| 1/2 cup onion chopped |
| Boil 5 minutes. Add mushroom soup and 1 cup sour cream |
| Mix together cornbread stuffing according to package directions |
| Put 1/2 of stuffing on the bottom of 9x13 pan. Layer squash mixture and remaining stuffing. |
| Bake 350° for 30 minutes |