Summer Squash Casserole - cooking recipe

Ingredients

2 lb. sliced squash (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 stuffing mix
1/2 c. melted butter or margarine

Preparation

Cook squash and onion in boiling salted water for 5 minutes. Drain.
Combine with sour cream and soup.
Stir in carrots. Spread 1/2 stuffing mix in bottom of a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mix atop.
Sprinkle remaining stuffing over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes.