Easy Squash Casserole
about 6 carrots
can condensed cream of chicken soup
14 oz bag herb seasoned stuffing mix
Preheat oven to 350 degrees.
Thinly slice squash and cook over medium heat in a large, covered pan until tender and liquid is released.
Mix cream of chicken soup and sour cream in a large bowl.
Add carrots and squash, including the liquid released during cooking. (See note below.)
Mix in shredded cheddar and stuffing mix.
Spread mixture in prepared 9x13 casserole dish.
Bake at 350 degrees for 40 minutes or until bubbly.
Adjust the amount of liquid from the cooked squash added to the casserole to personal preference. If you prefer a dryer casserole, add less liquid.