Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
1 can cream of chicken soup
1 c. oleo, melted
8 oz. stuffing mix
1/4 c. chopped onion
1 c. sour cream
1 c. shredded carrots

Preparation

Cook squash for 5 minutes until tender, but not mushy.
Drain well.
Combine all other ingredients except oleo and stuffing mix. Mix oleo and stuffing mix.
Put 1/2 of crumb mixture in bottom of a 9 x 13-inch pan.
Cover with squash mixture.
Sprinkle remaining crumb mixture over the top.
Bake at 350\u00b0 for 30 to 40 minutes.