Aunt Helen'S Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced
1/4 c. chopped onion
1 can condensed cream of chicken
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm stuffing
1/2 c. butter or margarine

Preparation

In saucepan, cook sliced squash and onion in boiling salted water for 5 minutes; drain squash.
Combine cream of chicken soup and sour cream.
Stir in shredded carrots.
Fold in squash and onions.
Combine stuffing mix and butter or margarine.
Spread half of stuffing mix in bottom, 12 x 7 1/2-inch baking dish.
Spoon vegetable over stuffing.
Sprinkle remaining stuffing over vegetable.
Bake at 350\u00b0 for 30 minutes.