squash casserole

Lotsa squash this time of year! Here's a recipe my mom recently came upon that has become a quick favorite for us.

2 lb. squash (4-6 cups)
1 onion chopped
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg. (8 oz.) bread stuffing mix (Stove Top Dressing)
1/2 cup margarine (1 stick), melted

Cook squash, onion and carrots in water for 7 minutes. Combine soup and
sour cream. Fold in squash mixture. Combine stuffing mix and butter in a
bowl. Spread 1/2 of this in a baking dish (7x12 inch). Spoon squash
mixture on top and then cover with remaining stuffing mixture. Bake 350
degrees for 20 - 30 minutes until hot.