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Squash-Carrot Casserole

6 c Yellow squash sliced
1/2 Onion chopped
1/2 ts Salt
1/2 c Margarine melted
1 pk (8 oz) stuffing mix
1 cn (10 3/4 oz.) cream of chicken soup
1/2 c Sour cream
1 c Grated carrots

Heat oven to 350 degrees. Grease 2 qt casserole. Cook squash and onions in small amount of salted water about 5 minutes. Combine margarine and stuffing mix. Drain squash and onion; add soup and sour cream, fold in carrots. In prepared casserole dish place alternate layers of stuffing mix and squash mixture, beginning and ending with stuffing mix. Bake 25 minutes.

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