Squash Casserole

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Recipe by South Your Mouth

Squash Casserole
3 pounds yellow squash, washed and sliced
Salt & pepper to taste
1 medium onion, grated
1 large carrot, grated
1 can cream of chicken soup
1 cup sour cream
1/4 cup butter, melted
3 cups Pepperidge Farm Herb stuffing

Boil squash with salt and pepper until tender then drain well and add to a large bowl.  Add onion, carrot, cream of chicken soup, sour cream and butter and mix well.  Fold in 2 cups of the stuffing.

Add mixture to a baking dish then top with remaining stuffing.  Bake at 350 degrees for 30-40 minutes or until golden brown and bubbly.