Squash Casserole

BY BROUGHT BY MYRNA GIBBS

5 CUPS SLICED YELLOW SQUASH

3/4 CUPS SHREDDED CARROTS

6 T BUTTER

1/2 CUP CHOPPED ONION

1 1/2 CUPS HERB STUFFING MIX

1 CAN CREAM OF MUSHROOM SOUP

1/2 CUP SOUR CREAM

STEAM SQUASH AND DRAIN WIDLE CRISP. MELT 4 T. OF BUTTER AND SAUTE CARROTS AND ONIONS UNTIL SOFT. ADD SOUP AND SOUR CREAM AND GENTLY STIR IN SQUASH. PUT IN BUTTERED CASSEROLE. MELT REMAINING BUTTER AND STIR IN STUFFING MIX. SPREAD ON TOP OF CASSEROLE AND BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES.