Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash
1 can cream of chicken or mushroom soup (10 1/2 oz.)
1 (8 oz.) pkg. herb stuffing mix
1/2 c. margarine or butter, melted
1/4 c. chopped onion
1 c. sour cream
1 c. shredded carrots

Preparation

Boil squash and onions in salted water for 5 minutes.
Combine soup and sour cream; stir in carrots.
Fold in drained squash and onions.
Combine stuffing and margarine.
Spread half of stuffing mixture on bottom of 9-inch pan.
Pour in vegetable mixture.
Put remaining stuffing on top.
Bake at 350\u00b0 for 25 to 30 minutes.