2 cups cooked squash, drained
1 can cream of chicken soup
1 (8-ounce) carton sour cream
1 small diced onion
1/2 stick butter or margarine
Pepperidge Farm Herbal Stuffing
Butter for topping
Mix squash and next 3 ingredients. Melt butter in casserole
dish. Sprinkle with a layer of stuffing crumbs followed by a layer
of the squash mixture. Alternate squash mixture and crumbs, ending
with crumbs. Dot top with butter. Bake at 350 degrees for 20 minutes.
Yield: 8 servings.
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