Summer Squash Casserole - cooking recipe

Ingredients

2 lb. or 6 c. sliced or cubed squash
1/2 c. chopped onion
2 cans cream of chicken soup
2 c. sour cream
1 c. shredded carrots
1 small pkg. Pepperidge Farm dressing
1 c. butter, melted

Preparation

Cook squash and onion.
Drain.
Cool 5 minutes.
Combine sour cream, soup and carrots, then fold in squash and onion.
Combine stuffing and butter.
Put squash mixture in baking dish and cover with stuffing.
Bake at 350\u00b0 for 30 minutes.