Vegetable Casserole - cooking recipe

Ingredients

1 c. thinly sliced yellow squash
1 c. thinly sliced zucchini squash
1 c. sliced mushrooms
1/2 c. chopped celery
1/4 c. chopped onion
1/2 stick margarine
1 can cream of chicken soup
1 c. sour cream
1 c. raw, shredded carrot
8 oz. pkg. herb-seasoned stuffing mix
1 stick melted butter or margarine

Preparation

Saute first five vegetables in 1/2 stick margarine.
Combine undiluted soup and sour cream.
Mix until smooth and add carrots and sauteed vegetables, mixing lightly.
Combine stuffing mix and melted margarine.
Spread 1/2 of stuffing mixture over bottom of greased 12 x 7-inch baking dish.
Spoon vegetable mixture on top and sprinkle with remainder of stuffing.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Serves 6.