Summer Squash Casserole - cooking recipe

Ingredients

2 lb. crookneck or zucchini squash, sliced 3/8-inch thick (7 c.)
1/4 c. chopped onions
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. dairy sour cream (fat-free)
1 c. shredded carrot
1/4 c. butter or margarine
2 c. herb-seasoned stuffing mix (about 1/2 of an 8 oz. pkg.)

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 margarine, toss with stuffing mix.
Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 until heated through, 25 to 30 minutes.
Serves 6.