Summer Squash Casserole - cooking recipe

Ingredients

2 lb. fresh zucchini
1/2 c. chopped onion
salt to taste
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (6 oz.) pkg. herb seasoned stuffing mix
1/2 c. margarine

Preparation

Cook zucchini and onion in small amount of salted water in saucepan for 5 minutes; drain.
Add soup, sour cream and carrots; mix well.
Mix stuffing mix and margarine in bowl.
Layer half the stuffing mixture, zucchini mixture and remaining stuffing mixture in a 2-quart casserole.
Bake at 350\u00b0 for 20 to 30 minutes or until hot and bubbly.
Yield: 8 servings.