Summer Squash Casserole - cooking recipe

Ingredients

6 c. yellow squash, sliced (2 lb.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
8 oz. pkg. stuffing mix
1/2 c. margarine, melted

Preparation

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes; drain.
Combine soup and sour cream.
Stir in shredded carrots.
Fold in drained squash and onions.
Combine stuffing mix and margarine.
Spread half of stuffing mix in bottom of
12 x 7 1/2 x 2-inch baking dish (or something similar).
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 30 minutes or until heated through.
Serves 6.