SQUASH CASSEROLE

Ingredients

3 cups diced yellow squash
1 medium onion, diced
3/4 cup shredded carrots
1 (8-ounce) carton sour cream
1 can cream of chicken soup
1 (8-ounce) can sliced water chestnuts, drained and chopped, optional
Salt and pepper to taste
1 stick margarine, melted
3 cups herb-seasoned stuffing mix

Preparation

Combine squash, onion and carrots in a large saucepan and cook in small amount of boiling water until tender, about 10-15 minutes. Drain well and mash. Stir in sour cream, soup, water chestnuts and salt and pepper; set aside. In a bowl, combine margarine and stuffing mix. Sprinkle half of the stuffing mix into a greased 2-quart baking dish. Spread squash mixture over stuffing; top with remaining stuffing mix. Bake uncovered at 325 degrees, until casserole is bubbly and lightly browned, about 25-30 minutes. Makes 6-8 servings.