Yellow Squash Casserole
Combine squash and onion in large saucepan. Cover with water and add a little bit of salt. Cook until tender, about 5 minutes, then drain.
Combine soup and sour cream in large bowl and stir in grated carrots. Add squash and onions.
Combine stuffing mix with butter and spread half on bottom of a 10x10 inch casserole dish.
Cover with half of squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top.
Bake at 350ºF for 45 minutes or until heated through. Serve hot.
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