Squash Casserole - cooking recipe

Ingredients

2 lb. yellow or zucchini squash
1/4 c. chopped onion
1 can cream of chicken or cream of celery soup (undiluted)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm herb seasoned dressing
1/2 c. melted butter or margarine

Preparation

Cook squash and onion in boiling, salted water for 5 minutes. Let drain, then cut into 3/4-inch slices.
Combine soup and sour cream; mix in shredded carrots.
Add squash and onion to soup and cream mixture (do not mash).
Use about 3/4 pack of dressing.
Add melted margarine to stuffing and mix.
In casserole, put layer of stuffing, then spoon squash mixture on top.
Add another layer of stuffing mix on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 6.