Carrot and Squash Casserole

Ingredients

4 cups cooked yellow summer squash

1 cup carrots, grated

1/2 cup onion, finely chopped

1 can (10 oz.) cream of chicken soup

1 jar Cherchies® Pretty Peppers, drained

Dash of Tabasco

1/2 pint of sour cream

1/2 cup butter

1 package cornbread stuffing mix

Preparation

Mash squash and add carrots, onions and soup. Mix well. Add Pretty Peppers, Tabasco and sour cream and blend well. In a separate pan, melt butter and add stuffing mix. Blend well and put a layer of stuffing on bottom of a 9" x 13" casserole dish. Cover with vegetable mixture and top with remaining stuffing. Bake for 30 minutes in a 350 degree oven.

Serves 12