Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, cut in slices
2 chicken bouillon cubes
3/4 c. sour cream
3/4 c. cream of chicken soup
2 to 3 carrots, grated
1 small chopped onion
1 1/2 c. Pepperidge Farm stuffing
1 stick margarine

Preparation

In a 2-quart pan, boil water and bouillon cubes.
Add squash and cook until tender.
In bowl put sour cream, soup, carrots and onion.
Add squash.
Put in a 9 x 9-inch square greased pan.
Top with stuffing and margarine.
Bake 30 to 35 minutes at 350\u00b0.