Creamy Squash Casserole
2 pounds acorn or butternut squash
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/3 cup butter or margarine, melted
2 medium carrots, shredded
1/2 cup finely chopped onion
2-1/4 cups herb-seasoned stuffing mix, divided
Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-inch cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
Transfer to a greased 11 by 7-inch baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350 for 25 minutes or until squash is tender. Yield: 12 servings.