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Family Favorite Squash Casserole


By Tierney Tavern (Visit website)



EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!

Ingredients:
4 large squash thinly [1/4 inch] sliced (7 cups)1 medium chopped onion1 10 3/4 ounce can cream of chicken soup1 cup sour cream1 tsp saltblack pepper to taste1 cup shredded carrot [2 medium carrots]2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)**For  a little variation, try adding a bit of zucchini too**
Preparation:
Cook squash with onion in boiling salt water for 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot, pepper and salt. Fold in drained squash and onion. 
 Spread half of the stuffing in a 9x 11 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 30 minutes. 

Makes 6 servings. 



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