Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced
1/4 lb. sliced Spanish onion
1 c. cream of chicken soup
1 c. sour cream
1 c. uncooked shredded carrots
8 oz. pkg. Pepperidge Farm stuffing mix
1/2 c. butter

Preparation

Sprinkle 1/2 stuffing mix on bottom of casserole dish.
Steam squash for 10 minutes until tender.
Add onion and cook 5 minutes longer.
In a bowl combine sour cream and soup, stir in carrots. Fold in drained squash and onion.
Put in dish with stuffing. Cover with the rest of the stuffing.
Pour on melted butter.
Cook at 350\u00b0 for 25 to 30 minutes until bubbly and brown.