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  • 3 lb. yellow squash
  • 1 onion, minced
  • 2 stalks of celery
  • 3 carrots, sliced
  • 2 cans cream of chicken soup
  • 8 oz. sour cream
  • 1 stick margarine
  • 1 cup grated cheese
  • 8 oz. seasoned stuffing mix, (1/4 cup to spread over top)


Boil together the squash, onion, celery, carrots and salt. Cook until tender. Drain well and mash. Add cream of chicken soup, sour cream, margarine, cheese, seasoned stuffing mix. Leave 1/4 cup to spread over top. Mix well. Spoon mixed mixture into greased 3 quart casserole. Top with 1/4 cup stuffing and 3 Tbsp. melted margarine. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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By guest (Guest Post)
June 5, 20070 found this helpful

My great grandmother made a receipe like this. In place of the cheese she used finely grated carrots. Looked like cheese only it cut out alot of fat & cholesterol.

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