2 c. squash 1 grated onion 1 grated carrot 1 stick margarine 1 can cream of chicken soup 1/2 pt. sour cream 1/4 pkg. Seasoned Pepperidge Farm Stuffing Crumbs salt and pepper to taste
Peel and cook squash in boiling water. Drain and add margarine while hot. Mix in everything else. Put in baking dish and top with more stuffing crumbs. Cook at 350 degrees until crumbs and browned lightly.
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