Take a few squash.....six to seven medium to small squash. Wash them and trim the ends.
Slice the squash and add to boiling salted water. Cook about five to ten minutes.
While the squash cooks. Chop one medium onion and two carrots.
Use a colander to drain squash. While it's draining....it should not be watery....open one can Cream of Mushroom soup and add to it one small container of sour cream. Mix together and add salt and pepper to taste.
Add drained squash to the soup/sour cream mixture.
I used a whisk to mix in the squash. You don't want to puree it.....just break it up into manageable pieces. Stir well.
Melt one stick margarine or butter in a microwave safe container. Add one-two cups Pepperidge Farm Seasoned Stuffing Mix to the butter. Stir well. Add more stuffing mix if you need to in order to get the butter mixed in. Spread some of the stuffing mix....just a little.... into your casserole dish. Reserve most of it.
Pour the squash mixture on top of the stuffing mix and spread evening in dish. Top with remaining stuffing mix.
Bake at 350 degrees for 30 minutes or until bubbly.
The recipe was my mother-in-law's....I made a few changes to it, and have made it for years and years. It's one way I managed to get a few vegetables down my the throats of my children when they were little.
This dish is always one we rely on for big family dinners......or like tonight....when I want a little "comfort" food.
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