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Squash Casserole

3 c Carrots; shredded
1 c Onion; chopped
6 tb Butter
21 c Herb stuffing
1 cn Cream of celery soup
1 c Sour cream
4 md Yellow squash


Cook squash until tender and set aside. Cook carrots and onion in 4 tbsp. butter till tender. Stir in 1 1/2 cup stuffing, soup, and sour cream. Sti r in squash. Pour into lightly oiled 1 1/2 qt. casserole. Melt remaining butter, add rest of stuffing. Put on top of casserole. Cook at 350 for 35 min. Serve.


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