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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 2 1/2 c. cooked squash
- 1 medium onion, chopped
- 2 small carrots, grated
- 1 pkg. Pepperidge Farm cornbread stuffing
- 1 c. sour cream (8 oz.)
- 1 can cream of chicken soup
- 1 stick margarine, melted
Method
- Mix melted margarine and stuffing.
- Put 1/2 of stuffing mix in casserole dish.
- Mix cooked squash and other ingredients.
- Put 1/2 of squash mix on top of stuffing; then stuffing, then squash, then rest of stuffing.
- Bake about 30 to 45 minutes at 350°.