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2 lbs. (6 c.) squash, sliced
1/4 c. onions, chopped
1 can cream of chicken soup (or cream of mushroom)
1 c. dairy sour cream
1 c. carrots, shredded (opt.; I omit the carrots)
8 oz. pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook squash and onions in boiling water 5 minutes; drain. Combine
soup and sour cream in a bowl, then stir in carrots if desired.
Fold in drained squash and onions. In a separate bowl, combine
stuffing mix and butter. Spread 1/2 of the stuffing mixture in a
12 x 7 1/2 x 2 baking dish. Add vegetable mix, then top with
remaining stuffing mix. Bake at 350 for 25-30 minutes. Yield: 6

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