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Tex-Mex squash casserole
- 5 yellow squash, cut into rounds (4 cups)
- 1 stick of butter
- 1 package herb stuffing mix (Pepperidge Farm preferred)
- 1 onion, chopped
- 1 cup sour cream
- 1 can of cream of chicken soup
- 1 carrot, grated
- Salt and pepper to taste
Directions:View on Homesick Texan
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