Summer Squash Casserole - cooking recipe

Ingredients

2 lb. crooked neck or zucchini squash, sliced (3/8-inch thick, 7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. shredded cheese
1 c. dairy sour cream
1 c. shredded carrots
1/4 c. margarine
2 c. herb seasoned dressing mix (about 1/2 of an 8 oz. pkg.)

Preparation

Cook squash with onion in boiling salt water as directed above; drain well.
Combine soup and sour cream; stir in carrots. Fold in drained squash and onion; melt margarine and toss with stuffing mix.
Spread 1/2 stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 until heated through, 25 to 30 minutes.
Makes 6 servings.