2 1/2-3 c. cooked squash
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 sm. carrot, grated
1 c. sharp cheese, grated
Pepperidge Farm corn bread stuffing mix, herb seasoned
Onion, chopped, if desired

Steam squash with a little chopped onion, salt and pepper for about 5 minutes. Drain well by pressing some of the water out. Mix soup, sour cream, cheese and carrot into squash and season with a little pepper. Put squash mixture into casserole dish and cover top with Pepperidge Farm stuffing mix. Dot with butter and bake in 350 degree oven for 30 minutes.

Good for Thanksgiving or Christmas or lots of company because it can feed a crowd. People that don't even like squash like this casserole.