Recipe of the Week

Squash Casserole

Anita Davidson

2 lb. squash, - sliced (yellow and zucchini)            ½ c. sour cream

¼ c. chopped onions                                                  1 c. grated carrots

½ tsp. salt                                                                    1 c. margarine, melted

1 can cream of chicken soup                                    1 (8-oz.) pkg. Pepperidge farm stuffing

Mix squash, onion, and salt. Csover with water. Boil for 5 minutes or until tender. Drain. Then add soup, sour cream, and carrots and mix well. Mix stuffing and margarine. Line pan with half the stuffing mix. Add squash mixture and top with remaining stuffing mixture. Bake at 350 for 1 hour.