Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced
1 pt. sour cream or plain yogurt
1 c. grated carrots
1/2 c. melted butter
1/2 c. chopped onions
1 can cream of chicken, mushroom or celery soup
8 oz. stuffing mix

Preparation

Boil squash and onions in unsalted water for 5 minutes.
Mix soup and sour cream together.
Drain squash and onions; stir into soup.
Add sour cream.
Add melted butter to stuffing; sprinkle over bottom of greased 12 x 7 x 2-inch pan.
Spoon on vegetable mixture.
Cover with remaining stuffing.
Bake at 350\u00b0 for 25 to 30 minutes.