Stuffed Squash Bake
2 cups fresh yellow squash, sliced into 1/4 inch pieces
1/4 cup finely chopped onion
1/2 cup peeled & shredded carrots
2 Tbsp butter
1/4 - 1/2 cup water
1 can condensed cream of chicken soup
1 cup sour cream
1 pkg stuffing mix
1 can chicken broth
Cook first 4 ingredents in 1/4 cup water in sauce pan over medium heat ti tender. Watch water level, add a little more if it goes dry before squash is tender. You want squash done with almost no water left in pan.
In large bowl, combine chicken soup and sour cream. Stir in squash mixture; add salt and pepper. Add salt & pepper to taste
In medium bowl, combine stuffing mix with chicken broth and let sit until broth is absorbed into bread cubes. Add to squash mixture. Pour all into baking dish sprayed with non-stick spray. Cover and bake at 350 degrees for 25 to 30 minutes.