Virginia'S Squash - cooking recipe

Ingredients

2 lb. yellow summer squash (6 c.), sliced
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream or plain yogurt
1 c. shredded carrots
8 oz. pkg. herb seasoned stuffing
1/2 c. melted margarine

Preparation

Cook squash and onion in boiling salted water for 5 minutes. Mix soup, sour cream (yogurt) and carrots.
Add squash and onion. Set aside.
Combine margarine and stuffing mix. Spread half of the stuffing mix in bottom of a 13 x 9-inch glass pan.
Spread with vegetable mixture and top with rest of stuffing mix. Bake 30 minutes at 350\u00b0.