Squash Casserole - cooking recipe

Ingredients

2 lb. or 6 c. yellow summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
1/2 c. melted oleo

Preparation

Peel and thinly slice squash.
Cook with onion in boiling, salted water for 5 minutes.
Combine soup, sour cream and carrots. Add drained squash.
Mix oleo with stuffing mix.
Put 1/2 of stuffing on bottom of casserole.
Layer on squash mixture.
Add rest of stuffing mix on top.
Bake at 350\u00b0 for 30 minutes.
If refrigerated, let set out for 30 minutes before cooking.