2 (15 oz. ea.) cans yellow or butternut squash, drained
4 tbsp. grated onion
1 (10 oz.) can cream of chicken soup
1 cup dairy sour cream
1 large carrot, grated
1/2 cup grated Cheddar cheese
salt and pepper, to taste
1 (12 oz.) bag Pepperidge Farm stuffing mix
4 tbsp. (1/2 stick) butter, cut into pats

Preheat oven to 350°F.

Drain squash; stir in onion, soup, dairy sour cream, carrot, cheese. Season with salt and pepper.

Sprinkle layer of stuffing mix in buttered casserole dish. Add squash mixture; cover with remaining stuffing mix. Dot generously with butter.

Bake at 350°F for 30 to 40 minutes.

Note: This dish freezes well.

Submitted by: Sara Gibson