Summer Squash Casserole - cooking recipe

Ingredients

6 c. sliced yellow squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. herbed stuffing mix
1/2 c. melted margarine

Preparation

Cook yellow squash and onion in boiling, salted water for 5 minutes.
Drain.
Combine soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix and melted margarine.
Spread half of stuffing mix in 12 x 9-inch baking dish.
Spoon vegetable mixture on top.
Cover with remaining stuffing mixture.
Bake at 350\u00b0 for 25 to 30 minutes.