Zucchini Casserole - cooking recipe

Ingredients

2 or 3 each: small to medium zucchini and yellow squash, sliced and parboiled
1 can cream of mushroom soup (undiluted)
1 c. sour cream or yogurt (plain)
2 or 3 carrots, grated
2 medium onions, sliced into small wedges
packaged stuffing, coated with melted butter (enough to top casserole, approximately 1 c. stuffing and 1 1/2 Tbsp. melted butter)

Preparation

Toss vegetables (squash, onions and carrots) in a bowl to mix. Place in a greased 9 x 12-inch glass baking dish.
Stir soup and sour cream together to mix well, then spread mixture over vegetables.
Top casserole with butter-coated stuffing and bake at 300\u00b0 for 20 to 25 minutes.