Squash Casserole - cooking recipe

Ingredients
    2 lb. zucchini or yellow squash or both (about 7 c.)
    1/4 c. chopped onion
    1 (10 3/4 oz.) can cream of chicken soup
    1 (8 oz.) carton sour cream
    1 c. shredded carrots
    2 c. Pepperidge Farm herb seasoned stuffing mix
    1/4 c. margarine or butter, melted
Preparation
    Slice squash into 3/8-inch thick slices.
    In a large pan, cook squash and onion in salted boiling water for 5 to 10 minutes or until crisp-tender.
    In a large bowl, mix soup, sour cream and carrots.
    Fold in squash (drained).
    Toss stuffing mix with melted butter and spread 1/2 on bottom of a 12 x 7 x 2-inch baking dish. Spoon squash mixture on top of this and sprinkle rest of stuffing mix on top.
    Bake at 350\u00b0 for 25 to 30 minutes.

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