Squash Casserole - cooking recipe

Ingredients

2 lb. or 6 c. yellow squash
1/4 c. sliced onion
1 can cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
8 oz. pkg. herb-seasoned stuffing mix
1/2 c. melted margarine

Preparation

Cook squash and onion in a little water for 5 minutes.
Drain. Mix chicken soup and sour cream and stir in carrots.
Fold in drained squash and onions.
Combine stuffing mix and margarine. Spread half of mixture into 12 x 7 1/2 x 2-inch baking dish. Spoon in vegetable mixture; sprinkle remaining stuffing mixture over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 12 to 14.
Makes two small casseroles.
One may be frozen for later use.