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. dairy sour cream
1 c. shredded carrot
1 (8 oz.) pkg. seasoned stuffing mix
1/2 c. butter or margarine, melted

Preparation

In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes.
Drain.
Combine cream of chicken soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish.