Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrots.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes or until heated through.
Makes 6 servings.