Summer Squash Casserole(Serves 6) - cooking recipe

Ingredients

2 lb. crookneck or zucchini squash, sliced 3/4 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1/4 c. butter or oleo
2 c. herb stuffing mix

Preparation

Cook squash with onion in boiling salted water; drain well. Combine soup and sour cream; stir in carrot.
Fold in drained squash and onion.
Melt butter or oleo; toss with stuffing mix. Spread half the mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 until heated through; 25 to 30 minutes.