Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash, sliced (6 c.)
1 c. sour cream
1 c. shredded carrot
1/2 c. butter or margarine
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm stuffing mix

Preparation

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture in bottom of a 9 x 13-inch baking dish.
Spoon vegetables mixture on top.
Sprinkle remaining stuffing mix over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes, or until browned.