- 2 pounds of squash
- 1-2 carrots, grated or chopped finely
- 2 cans of cream of mushroom soup
- one box of stuffing
- 2-4 oz of sour cream
- one stick of butter
- bag of cheese*
- cooking spray
Preheat oven to 350 degrees.
Cook and drain squash. (If the carrots are not cut finely, make sure you cook them along with the squash. This will cut down on your cooking time.) In a large bowl, mix the onion, soup and sour cream. Add the carrots and squash. Melt the butter and add to the stuffing, mixing well. Add stuffing to the big bowl and stir. Add a little cheese.
Prepare casserole dishes by spraying non-stick cooking oil or using a vegetable oil. Add one layer of the squash mixture into the dish followed by a layer of cheese. Continue until the pan is 3/4 full and a layer of cheese is on the top. It has been my experience that more than one casserole dish will be needed for this recipe. Bake in the oven or convection oven for 25-35 minutes, depending on the size of the casserole dish. You can bake it covered for 15-20 minutes, then uncover so the cheese on top is a light golden brown.