Summer Squash Casserole - cooking recipe

Ingredients

2 lb. squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1/2 c. melted butter
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. stuffing mix

Preparation

Cook squash and onion in salt water for 5 minutes; drain. Combine soup and sour cream; stir in carrots.
Fold squash and onion in.
Combine stuffing mix and butter; spread 1/2 in bottom of a 12 x 7 x 2-inch dish.
Spoon vegetables on top.
Sprinkle with remaining stuffing over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes until heated through.