Squash Casserole - cooking recipe

Ingredients

3 medium summer squash
3 medium zucchini
1 can cream of mushroom soup
1 chicken bouillon cube
1 (8 oz.) sour cream
1 carrot, grated
a few lemon slices
1 box stuffing mix

Preparation

Steam the squash, zucchini and lemon.
Cook them, but still firm.
In a saucepan, heat just to boiling the cream of mushroom soup, bouillon cube and sour cream. Add the grated carrot. Drain the vegetables well and add them to the sauce.
Prepare the stuffing.
Cover bottom of a casserole dish with 1/2 of the stuffing. Add vegetable/sauce mixture, then top with remaining stuffing.
Bake at 300\u00b0 for about 1/2 hour.