Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced about 6 c.
1/4 c. chopped onions
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter or margarine

Preparation

Cook squash and onions about 5 minutes, drain.
Combine soup, sour cream and stir in carrots.
Fold in drained squash and onion. Combine stuffing mix and butter.
Spread 1/2 the stuffing mix in bottom of 12 x 7 x 2-inch baking dish.
Spoon vegetable and soup mixture over this.
Sprinkle the remaining stuffing mix over the vegetable mixture.
Bake at 350\u00b0 for 30 or 35 minutes.
Makes 6 servings.
(You may find you only need half of the 8 ounce stuffing mix.)