Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow or zucchini squash
1/4 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1/4 c. butter
2 c. herb stuffing mix (1/2 of 8 oz. pkg.)

Preparation

Slice squash 3/8-inch thick.
Cook with onion in boiling water (salted).
Drain well.
Combine soup and sour cream, stir in carrot.
Fold in drained squash and onion.
Melt butter, toss with stuffing mix.
Spread half the stuffing mixture in a 12 x 7-inch dish.
Spoon vegetables atop.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 for 25 to 30 minutes until thoroughly heated.