Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, sliced
1/4 c. onion, chopped
1 can condensed cream of chicken soup (undiluted)
1 c. dairy sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing mix
1/2 c. butter or margarine

Preparation

Cook squash and onion in boiling salted water for 5 minutes and drain.
Combine soup and sour cream.
Fold in onion, squash and carrots.
Combine stuffing mix with butter or margarine.
Spread half of mix in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mix on top.
Sprinkle remaining stuffing mix over vegetable mix.
Bake, uncovered, at 350\u00b0 for 25 to 30 minutes.