Summer Squash Casserole - cooking recipe

Ingredients

7 c. sliced zucchini squash (about 3/8-inch thick)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1/4 c. butter or margarine
2 c. herb-seasoned stuffing mix

Preparation

Cook squash and onion in boiling salt water until just tender. Drain well.
Combine soup and sour cream; stir in carrot.
Fold in drained squash and onion.