This recipe was written on a slip of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Squash Casserole

2 lbs. squash (sliced)
1/4 c. onion – chopped
salt to taste
1 can 10 3/4 oz. cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 package (8 oz.) herbed stuffing mix.
1/2 c. oleo, melted

Cook squash & onions, salt to taste. Drain. Combine soup & sour cream. Add carrots & fold in squash.

Mix stuffing mix & oleo.

Spread 1/2 stuffing mix in a greased 9×13″ casserole dish. Add squash mixture & top with remaining stuffing mix.

Bake 350° for 25-30 min.