Summer Squash Casserole - cooking recipe

Ingredients

2 lb. zucchini or yellow summer squash
1/4 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
salt to taste
1 (8 oz.) pkg. seasoned stuffing mix
1/2 c. butter

Preparation

Cook sliced squash and onion in boiling, slightly salted water for about 3 minutes.
Squash must still be a little crisp.
Drain. Combine chicken soup and sour cream.
Stir in shredded carrots, squash and onions.
Add salt to taste.
Combine stuffing mix with melted butter.