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Squash Casserole

2 lb Yellow summer squash; sliced
1/4 c Chopped onion
1 cn (10.75-oz) cream of chicken soup
1 c Sour cream
1 c Shredded carrots
1 pk (8-oz) herb seasoned stuffing mix
1/2 c Margarine; melted

In a saucepan cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash. Combine stuffing mix and margarine. Spread half of stuffing mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes. Yield: 6 to 8 servings.

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