Fantastic squash

PEA RIDGE — From kitchen of Dorris Mounce, Shreveport, La., grandmother of Annette Beard

3 c. cooked yellow squash

1 c. sour cream

1 can cream of chicken soup

1 bunch green onions, chopped

1 stick margarine

1 8-oz. pkg. herb-seasoned dressing

Cook squash and drain. Add salt and pepper to

taste. Combine squash, sour cream and onions. Melt

margarine and mix with stuffing mix. Line bottom

of 2-quart casserole with 1/2 stuffing mix. Fill dish

with squash mixture and sprinkle top with remaining

stuffing mix. Bake at 350° for 30 minutes.

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