Summer Squash Casserole - cooking recipe

Ingredients

5 c. yellow squash, sliced 1/4-inch thick
1 c. zucchini, sliced
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. stuffing mix
1/2 c. melted margarine
1/2 c. red pepper strips
1/4 c. onion, chopped

Preparation

Steam squash and onion for about 5 minutes.
Combine soup (undiluted) and sour cream.
To the soup, add carrots, squash and onion.
In a separate bowl, combine margarine and stuffing mix; spread half of the stuffing mix in a greased 8 x 12-inch pan. Next, spoon the vegetable and soup mixture on top.
Cover with remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes, or until bubbly and heated through.