Summer Squash Casserole - cooking recipe

Ingredients

6 c. squash
1 medium onion, diced
2 medium carrots, grated
1 chicken bouillon cube, dissolved in 1/4 c. boiling water
1 c. cream of chicken soup
1/2 c. sour cream
1 pkg. Stove Top stuffing mix (chicken) and half the water indicated to prepare it

Preparation

Cut squash into small pieces and cook 3 minutes in a small amount of water.
Saute onion and carrots in butter (tender, not brown).
Dissolve chicken bouillon cube in 1/4 cup boiling water and pour over squash.
Add cream of chicken soup and sour cream; mix all together.
Cover bottom of greased casserole with half of prepared dressing.
Add squash mixture.
Top with remaining dressing and bake at 350\u00b0 to 375\u00b0 until bubbling.