Summer Squash Casserole - cooking recipe

Ingredients

2 lb. (6 to 7 c.) yellow squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. stuffing mix (Stove Top)
1/2 c. butter or margarine

Preparation

Cook squash and onion.
Boil for 5 minutes and drain.
Combine soup and sour cream.
Stir in carrots.
Fold in squash and onion. Combine stuffing mix and butter.