Summer Squash Casserole - cooking recipe

Ingredients

2 medium yellow squash or zucchini (7 to 8 inches long), diced
1 small onion (about 1/4 c.), diced
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded or grated carrots
8 oz. pkg. Stove Top stuffing (chicken flavor)
1 stick margarine, melted

Preparation

With just enough water to cover vegetables, bring to a boil and simmer 5 to 10 minutes.
Drain and set aside.
Combine soup and sour cream.
Fold in cooked vegetables; mix well.