Carrot-Squash Bake - cooking recipe

Ingredients

7 c. sliced crookneck squash or zucchini (about 1 3/4 lb.)
1 medium onion, chopped (1/2 c.)
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. (2 c.) herb-seasoned stuffing mix
1/4 c. butter or margarine, melted

Preparation

In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once.
Drain.
In a bowl, combine soup, sour cream and carrots.
Fold in squash mixture.
Combine stuffing mix and butter or margarine.
Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing mixture around edges of dish.
Bake, uncovered, in a 350\u00b0 oven 30 to 35 minutes.
Serves 12.