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2 c. cooked squash, drained 1 (10.5 oz.) can cream of mushroom soup 1/2 c. carrots, grated 1/4 c. onion, finely chopped 1/2 c. sour cream 1 c. Pepperidge Farm herbed stuffing mix 1 c. American cheese, grated Mix all of the ingredients, except for the cheese. Pour in 8 x 8 lightly greased casserole dish. Top casserole with the cheese. Bake at 325 degrees for 45 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |