Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer or zucchini squash, sliced (about 6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (18 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted margarine

Preparation

In saucepan, cook sliced squash and onion in boiling water for 5 minutes; drain.
Combine soup, sour cream and carrots.
Fold in drained squash and onion.
Combine stuffing mix and margarine. Spread half in bottom of a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetables on top and sprinkle remaining stuffing mixture over vegetables.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Serves 6 to 8.