Squash Casserole - cooking recipe

Ingredients

5 or 6 yellow squash, cut in slices or 2 (10 oz.) pkg. frozen, sliced
1 can cream of chicken soup
1 c. sour cream
1 small onion, finely chopped
1 carrot, grated (optional)
2 c. herb-seasoned or corn bread stuffing mix, divided

Preparation

Boil the fresh squash in salted water until tender; drain. If using frozen squash, cook according to package and drain. Combine squash with butter, soup, sour cream, onion, carrot and 1 cup stuffing.
Pour into a greased 1 1/2-quart casserole and top with remaining stuffing.
Bake at 350\u00b0 for 30 to 40 minutes.