Summer Squash Casserole - cooking recipe

Ingredients

2 lb. (6 c.) yellow squash, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

Preparation

Cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain.
Combine soup and sour cream.
Stir in carrots.
Fold in squash and onion. Combine stuffing mix with melted butter. Spread 1/2 stuffing mixture in bottom of a 12 x 8 x 2-inch dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350\u00b0 for 25 to 30 minutes.