- 3 lb. squash
- 3 onions
- 1 pt. sour cream
- 3 carrots, grated
- 2 cans chicken or mushroom soup
- 1 pkg. Pepperidge Farm stuffing mix
- 1 stick butter
- salt and pepper to taste
- Cook squash, onions and carrots until tender.
- Melt butter in pan; stir in stuffing until all is coated.
- Drain all water from squash.
- Stir in sour cream and soup.
- Place in a greased baking dish a layer of squash and a layer of stuffing. Bake at 350° for 35 minutes.