Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash
1/4 c. chopped onions
1/2 c. butter or oleo, melted
1 c. condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix

Preparation

In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrots.
Fold in drained squash and onions. Combine stuffing mix and melted butter or oleo.