Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

Cook sliced squash and onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream.
Stir in carrots. Fold in drained squash and onion.
Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes or until heated through.