Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. sour cream (yogurt)
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. margarine, melted

Preparation

Cook sliced squash and onions in boiling water (salted) for 5 minutes; drain.
Combine soup and yogurt; stir in carrots.
Fold in drained squash and onions.
Combine stuffing mix and margarine. Spread half of mixture on bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture on top.
Sprinkle remaining stuffing mix over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes or until heated through.