Summer Squash Casserole - cooking recipe

Ingredients

6 c. (2 lb.) yellow squash, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. grated carrot
1 c. grated cheese
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. oleo or butter, melted

Preparation

In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes, then drain well.
Combine cream of chicken soup, sour cream and grated cheese.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix with the melted oleo.
Spread half of the stuffing mixture in bottom of greased 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes or until it is heated through.