Squash and Carrot Bake

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h

Ingredients

  • 2 lbs. yellow squash
  • 2 medium carrots, grated
  • 1/4 c roasted red pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 c sour cream
  • 1 can cream of chicken soup
  • 1 pkg Pepperidge Farm stuffing mix
  • 1 stick butter

Instructions

  1. Cook squash until barely tender in a steam basket in a large Dutch oven. Drain.
  2. Mix squash with grated carrots, red peppers, onion, sour cream, soup.
  3. In a separate bowl, mix melted butter and stuffing mix.
  4. Prepare a 9x13 pan with pan spray and put 1/2 of the stuffing mixture in the bottom, then the squash/carrot mixture and top with the rest of the stuffing.
  5. Bake at 350 degrees for 30-40 minutes.