Summer Squash Casserole - cooking recipe

Ingredients

2 c. sliced yellow or zucchini squash
1/4 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix (such as Pepperidge Farm)
1/2 c. butter, melted

Preparation

Cook the squash and onion in about 1 cup salted water for 5 minutes.
Drain.
Combine the soup, sour cream and carrots and fold it into the squash and onion.
In a separate bowl, combine the stuffing mix with the butter.
Spread half the bread mixture in a 12 x 7 x 2-inch pan or glass dish.
Spread the vegetable mixture on top.
Spread the remaining bread on top and bake at 350\u00b0 for 35 minutes.