Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1/2 c. butter
1 (8 oz.) pkg. herb seasoned stuffing mix
1 c. shredded carrot

Preparation

Cook squash and onion in boiling water for 5 minutes.
Drain. In a mixing bowl, combine soup and sour cream.
Stir in carrots. Fold in squash and onion.
Combine stuffing mix and butter and spread in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetables on top.
Sprinkle remaining stuffing over vegetables. Bake at 350\u00b0 for 25 to 30 minutes.
Serves 6 to 8.