Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes.
Drain.
Combine cream of chicken soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.