Summer Squash Casserole - cooking recipe

Ingredients

1 lb. summer squash, cut up, unpeeled
1 lb. zucchini squash, cut up, unpeeled
1 onion, chopped
1 can (10 oz.) cream of chicken soup
8 oz. sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter or margarine, melted

Preparation

Cook squash and onions in boiling water for 5 minutes, drain. Combine soup and sour cream, fold in drained squash and onions. Combine stuffing mix and butter.
Spread half the stuffing mix in the bottom of a 13 x 9-inch baking dish.
Spoon squash mixture on top, then spread on the remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes.