Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced
1 or 2 medium onions, sliced
1 can cream of celery soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) bag Pepperidge Farm stuffing mix
1 stick melted butter

Preparation

Cook sliced squash and onion in boiling water for 5 to 10 minutes; drain.
Combine celery soup and sour cream in bowl.
Add carrots; fold in squash and onion mixture.
Combine butter and stuffing.
Spread 1/2 of this mixture in bottom of baking dish. Spoon in veggies; top with remaining stuffing.
Bake at 350\u00b0 for 30 minutes.