- 2 pounds squash thickly sliced (7 cups)
- ¼ cup chopped onion
- 1 10 ¾ ounce can cream of chicken or cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded carrot
- ¼ cup butter
- 2 cups herb-seasoned stuffing mix (about ½ of 8 ounce package)
- 3 tablespoons fresh basil
- Salt and pepper to taste
Cook squash with onion in boiling salt water for 5-10 minutes. Drain well.
Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix and basil.
Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350°F until heated through, about 25-30 minutes.