Baked Squash Casserole - cooking recipe

Ingredients

2 lb. summer or zucchini squash
2 medium onions, chopped
1/2 c. diced carrots
1 c. cream of chicken soup
1 c. sour cream
salt and pepper
stuffing mix

Preparation

Cook the squash, onion and carrots until almost done, approximately 5 minutes; drain well.
Mix the soup, sour cream, salt and pepper; add to squash mixture.
Grease a 2-quart casserole well with butter.
Layer squash with stuffing mix.
Dot with butter and end up with stuffing mix on top layer.
Bake. Serves 8 to 10.