Summer Squash Casserole - cooking recipe

Ingredients

2 lb. squash, sliced (4 1/2 c.)
1/4 c. onion, chopped
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1/2 c. butter or margarine, melted

Preparation

Cook the squash and onion in boiling water for 5 minutes; drain.
Combine the soup, sour cream and carrot.
Fold in the squash and onion.
Combine the stuffing mix and melted butter or margarine.
Spread half of stuffing mixture in a 9 x 3-inch baking pan.
Spoon vegetable mixture on top of stuffing.
Sprinkle remaining crumbs over top.
Bake at 350\u00b0 for 30 minutes.
Cut with spatula.
Serves 10.
Travels well.
Equally good at room temperature.