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!