Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing or croutons (I like croutons)
1/2 c. melted butter or oleo

Preparation

Cook sliced squash and onion in salted boiling water 5 minutes.
Drain.
Combine soup and sour cream.
Stir in carrot. Fold in squash and onion.
Combine stuffing and butter.
Spread 1/2 of stuffing in 12 x 9 x 2-inch pan.
Spoon vegetable mixture on top.
Spread remainder of stuffing on top.
Bake at 350\u00b0 for 25 or 30 minutes.
Makes 6 servings.
This is a great dish for a crowd.