Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow or zucchini squash, sliced 3/8-inch thick (approximately 7 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1/4 c. butter or margarine
2 c. herb-seasoned stuffing mix (about 1/2 of an 8 oz. bag)

Preparation

Cook squash with onion in boiling water (salted) about 5 minutes.
Drain well.
Combine soup and sour cream.
Stir in carrot.
Fold in drained squash and onion.
Melt butter or margarine; toss with stuffing mix.