Squash is one of lanes favorite vegetables. It is very versatile. You can use it baked, grilled, pickled, raw in salad or stuffed, just to name a few. If you are lucky enough to still be harvesting squash be it yellow or green, here is a fantastic recipe for using up that extra squash;

Squash casserole;

Seven cups sliced squash

Half cup chopped onion

One can cream of chicken soup

One eight oz container sour cream

One cup shredded carrots

One eight ounce herb season stuffing mix

Fourth cup melted butter

In a sauce pan cook squash, onions and carrots and two cups of water and one half tsp salt. Cook uncovered for five minutes and stir once.

Drain.

In a bowl combine the soup, sour cream and fold in the squash mixture.

Put in a twelve by seven and a half by two inch baking dish. On the top put the stuffing mix. Bake uncovered in a three fifty oven for thirty minutes or so.

You can use cream of celery soup if you prefer to avoid the cream of chicken stuff.