Family Favorite Squash Casserole

EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!

  • 4 large squash thinly [1/4 inch] sliced (7 cups)
  • 1 medium chopped onion
  • 1 10 3/4 ounce can cream of chicken soup[*substitute with broth recipe listed below*
  • 1 cup sour cream
  • 1 tsp salt
  • black pepper to taste
  • 1 cup shredded carrot [2 medium carrots]
  • 4 cups Pepperidge Farm herb-seasoned stuffing mix (most of 8 ounce bag)
  • **For  a little variation, try adding a bit of zucchini too**
Cook squash, carrots, and onion in boiling water [ with 1 tsp salt added]  for 10 minutes. [ SAVE BROTH!!] Remove veggies with slotted spoon to large bowl. Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies. 
 Spread half of the stuffing in a 9x 11 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 30 minutes. 

Makes 6 servings. 
**to use broth instead of using condensed soup: save water used when boiling veggies together. Measure out 2 cups and add 1/2 cup flour to it. Whisk until all flour is completely blended in and simmer, whisking often to make sure it doesn't stick to the bottom of the pan, about 5 minutes until thickened.**

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