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2 large carrots
2 large onions
Pinch salt
2 1b squash
Garlic powder to taste
Cook until tender. Drain and whip until in hunks.

1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can sour cream. Warm until blended

Prepare 1 box Stove-Top Stuffing as directed. Put half in the bottom of the casserole. Put in vegetables. Put on the rest of the stuffing. Pour soups and cream over all and top with ¼ cup grated cheese. Bake 350° for 30 minutes.