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SUMMER SUNSHINE SQUASH 
2 lb. summer squash, sliced
1 c. sour cream
8 tbsp. melted butter
1/2 c. chopped onion
1 c. grated carrots
8 oz. herb stuffing crumbs

Boil squash 5 minutes in boiling water. Drain. Mix soup, sour cream, onions, and carrots together. Add squash. Pour melted butter over stuffing crumbs. Place half of crumbs into greased 9x9 inch pan. Place squash mixture on top. Add rest of crumb mixture. Bake at 350 degrees for 25-30 minutes.
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