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SQUASH CASSEROLE




Source of Recipe


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List of Ingredients



• 5-6 YELLOW SQUASH
  
• 1 MEDIUM ONION, DICED
  
• 1 CARROT, GRATED
  
• 1/2 CUP WATER
  
• SALT AND PEPPER TO TASTE
  
• 1/2 CUP BUTTER OR MARGARINE
  
• 1 BOX STOVETOP STUFFING MIX
  
• 1 CAN CREAM OF CHICKEN SOUP
  
• 3/4 CUP SOUR CREAM
  






Instructions



1. IN LARGE SUACEPAN COMBINE SQUASH,ONION, CARROT, WATER, SALT AND PEPPER. BOIL FOR 5 MINUTES
   
2. MASH INGREDIENTS WITH A POTATO MASHER AND POUR INTO A LARGE BOWL.
   
3. IN THE SAME SAUCEPAN MELT THE BUTTER AND MIX IN THE SEASONING PACKET FROM THE STUFFING MIX, STIR IN THE BREAD CRUMBS,RESERVING 1/3 CUP OF CRUMBS.
   
4. WHEN THE CRUMBS ARE WELL-COATED PLACE THEM IN THE MIXING BOWL WITH THE SQUASH MIXTURE.
   
5. STIR IN THE SOUP AND SOUR CREAM. MIX WELL.
   
6. POUR INTO CASSEROLE DISH AND TOP WITH REMAINING 1/3 CUP CRUMBS.
   
7. BAKE FOR 30 MINUTES IN A PRE-HEATED 350 DEGREE OVEN.