Summer Squash Casserole - cooking recipe

Ingredients

2 lb. sliced squash
1/4 c. onion, chopped
1 can cream of chicken soup
8 oz. sour cream
1 c. carrots, shredded
1/2 c. butter, melted
1/2 tsp. pepper
1 tsp. salt
8 oz. pkg. herb seasoned stuffing mix

Preparation

Cook squash and onion in boiling water for 5 minutes and drain.
Combine soup and sour cream in mixing bowl.
Add carrots. Fold in squash and onion mixture.
Add salt and pepper.
In separate bowl, combine stuffing mix and butter.
Spread 1/2 of this mixture in bottom of pan.
Spread squash mixture on top. Sprinkle remaining stuffing mix over squash.
Bake at 350\u00b0 for 30 minutes.