2 lb. squash 1 can cream of chicken soup ½ pt. sour cream 1½ c chicken flavor Stove Top Stuffing Mix ¾ stick oleo 2 medium onions 1 c toasted bread crumbs 3 medium carrots, chopped ½ c grated cheese salt and pepper to taste
Boil squash until tender; drain off water. Mash squash; add chopped onions. Add remainder of ingredients, except bread crumbs and cheese. Put in casserole dish and top with bread crumbs and grated cheese. Bake 30 minutes at 350º.
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