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Squash Carrot Casserole




Source of Recipe


Internet


List of Ingredients




2 cups cooked summer squash, chopped
1 medium onion, minced
1 can cream of chicken soup, undiluted (substitute cream of mushroom for vegetarian)
3/4 cup carrots, grated
1/2 cup butter, melted
1 cup milk, scalded
2 eggs, beaten
8 oz sour cream
1/2 cup cheddar cheese, grated
8 oz Pepperidge Farm Herbal Season Stuffing mix


Recipe



1. Preheat oven to 350 degrees.
2. Lightly grease a 3 quart casserole dish.
3. Combine all ingredients except 1/4 cup of the stuffing mix.
4. Place mixture in casserole dish.
5. Sprinkle remaining stuffing mix on top.
6. Bake 60 minutes.