Zucchini Casserole - cooking recipe

Ingredients

6 c. squash
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm stuffing
1/2 c. melted butter
1 c. sour cream or low-fat yogurt
1 c. shredded carrots
1/4 chopped onion

Preparation

Cook squash and onion in boiling water for 5 minutes.
Drain. Combine soup and cream.
Stir in carrots and squash mixture. Combine stuffing with butter.
Spread half of the dressing in a 12 x 7 x 2-inch pan.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing on top.
Bake at 350\u00b0 for 25 to 30 minutes.