Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix
1 stick margarine, melted

Preparation

Cook squash and chopped onion in boiling, salted water until done.
Drain.
Combine soup and sour cream; stir in shredded carrots.
Fold in drained squash and onion.