Squash Casserole

Ingredients and Instructions

2 pounds of yellow squash

1 onion chopped

1 stick of margarine

1 can of mushroom soup

1 cup of sour cream

1 green pepper, chopped

1 carrot (grated)

1 package of pepperidge farm cornbread stuffing mix

Steam squash and onion, drain and mash. Add carrots, pepper, soup and sour cream. Mix stuffing

with melted butter. Divide in half and add half to mixture and put other half on top. Bake at 350 for 35

minutes. If top becomes to brown, foil can be placed on top for remaining cooking time.