Summer Squash Casserole - cooking recipe

Ingredients

2 lb. squash (yellow or white), sliced
1/4 c. chopped onions
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned Pepperidge Farm stuffing mix
1/2 c. butter

Preparation

Cook
squash and onions;
drain.
Combine soup and sour cream and stir in carrots.
Fold in drained squash and onions. Combine stuffing
mix and butter.
Spread half in 12 x 8-inch baking dish.
Pour
vegetables over.
Sprinkle with remaining stuffing mix.
Bake at 350\u00b0 for 45 minutes.\tServes 8.