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(Serves 6 to 8)
2 lb. cooked squash
1/2 pt. sour cream
1 carrot, grated
1 can cream of chicken soup
1 onion, chopped
1 pkg. herb stuffing
1 stick margarine

Season cooked squash with salt and pepper. Add carrot,
onion, soup and sour cream. Melt margarine and pour over
stuffing mix, mix well. Add 1/2 stuffing mix to squash mix-
ture. Pour into buttered casserole dish. Cover with remaining
stuffing mix. Bake at 375 degrees for 25 to 30 minutes.

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