Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herbal seasoned stuffing mix
1/2 c. melted butter or margarine

Preparation

In
a
saucepan cook squash and 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.
Combine
stuffing mix and butter.
Spread 1/2 stuffing mixture
in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle with remaining
stuffing
over vegetables.
Bake
at
350\u00b0
for 25 to 30 minutes or until heated through.