Squash Casserole - cooking recipe

Ingredients

1 lb. yellow crookneck squash
2 c. water
1 lb. zucchini
1 medium onion, shopped
1 c. shredded carrots
18 oz. sour cream
1 (10 3/4 oz.) condensed cream of chicken soup
1 (8 oz.) pkg. (2 c.) herb-seasoning stuffing mix
1/4 c. margarine, melted
1/2 tsp. salt

Preparation

In saucepan, add 2 cups of water and 1/2 teaspoon salt and bring to a boil.
Wash and slice squash and zucchini.
Add to boiling water with carrots.
Cook 5 minutes, uncovered, mixing while cooking so it will cook evenly.
Don't overcook.
Drain.
In bowl, combine soup, sour cream and onions.
Fold squash mixture in.
Combine melted butter and stuffing mix.
Sprinkle 1/4 of the stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon squash mixture on top of stuffing mix.
Sprinkle remaining stuffing mix on top.
Bake in 350\u00b0 oven for 30 minutes.
Serves 12.