Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, peeled
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. stuffing
1/2 c. melted butter

Preparation

Peel and slice squash.
Cook in boiling water for 5 minutes. Drain; put aside.
Combine soup and sour cream and stir in carrots; fold in squash.