Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced or 3 pkg. frozen squash
1/4 c. chopped onion
1 c. sour cream
1 c. shredded carrots (optional)
1 (8 oz.) pkg. cornbread stuffing mix
1/2 c. melted oleo
1 can cream of chicken soup

Preparation

In saucepan, cook sliced squash and chopped onions until tender in salted water for about 5 minutes.
Drain.
Combine sour cream and cream of chicken soup.
Stir in shredded carrots.
Fold in drained onion and squash.
Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of large buttered baking dish.
Spoon squash mixture over this.
Sprinkle remaining stuffing mixture over squash.
Bake at 350\u00b0
for 25 to 30 minutes.