Squash Casserole - cooking recipe

Ingredients

2 lb. (6 c.) summer squash
1 onion, chopped fine
1 can cream of chicken soup
1 c. sour cream
1 to 3 carrots, grated fine
1 small pkg. Pepperidge Farm herb-seasoned stuffing mix
1/2 c. butter, melted

Preparation

Cook sliced squash and chopped onion in salted boiling water for 5 minutes.
Drain.
Combine soup and sour cream.
Stir in grated carrots.
Add squash and onion to the soup and sour cream mixture.
Combine the stuffing mix and butter.
Spread half of the stuffing mixture in bottom of an 11 x 8 x 2-inch baking dish. Spoon vegetable mixture over the top and top with remaining stuffing.
Bake at 350\u00b0 for 25 to 30 minutes.