Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

Cook squash and onion in small amount boiling salt water for 5 minutes.
Combine soup and sour cream.
Stir in grated carrots, then add squash and onion.
Combine stuffing mix and butter. Spread 1/2 of mix in bottom of 12 x 9 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 30 minutes or until thoroughly heated and lightly browned.
Serves 6.