Summer Squash Casserole

1/2 soup can White Wine

1 can Cream of Chicken Soup

1 Onion (shredded)

2 Carrots (shredded)

3 Cups Yellow Squash (sliced)

Salt and Pepper to taste

2 Tbsp. Butter (melted)

1/2 package Pepperidge Farms Herb Dressing


Place first 6 ingredients in a large casserole dish and mix thoroughly.

Bake covered at 350 degrees until squash is tender (about 45 minutes).

Remove lid.

Drizzle melted butter over stuffing.

Sprinkle stuffing mix on top.

Return to oven and bake until browned.