REC: Two Squash Casserole

1 lb. summer squash

1 lb. zuchini squash

1 8 oz. Pepperidge Farm stuffing (not the quick one - in the bag)

1/2 lb butter

1 c. sour cream

1 can mushroom soup

1 cup shredded carrot

1/4 cup chopped onion.

Slice both squash in rounds and cook with onion until tender; drain well. In a bowl, combine soup, sour cream & carrot - mix well. Add squash & onion to mixture - mix well.

Melt the butter then mix with dry stuffing.

In an oblong glass baking dish, spread 2/3 of sutffing mixture on the bottom spread evenly. Pour squash mixture on top. The top with remaining stuffing mix.

Bake at 350 degrees for 35 minutes or until bubbly.

NOTE: Can be frozen ahead of time. If you want to freeze, assemble the casserole but don't cook. When ready to use bake for at least 45 minutes.

This has been a holiday favorite for years!

Amy