Summer Squash Casserole - cooking recipe

Ingredients

2 lb. (approximately 6 c.) sliced squash
1 can cream of chicken soup
1 c. shredded carrots
1/2 c. melted margarine
1/4 c. chopped onion
1 c. sour cream
1 (8 oz.) pkg. herb stuffing mix

Preparation

Cook squash and onion in boiling water until tender, drain well.
Combine soup and sour cream, stir in carrots.
Mix stuffing and margarine in separate bowl.
Fold squash mixture into soup mixture.
Pour 1/2 stuffing mixture into 13 x 9 x 2-inch pan. Spoon vegetable mixture over top.
Sprinkle remaining stuffing mixture over top.
Bake at 350\u00b0 for 30 minutes.