Summer Squash Casserole - cooking recipe

Ingredients

2 lb. crookneck or zucchini squash, sliced (7 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1/4 c. butter or margarine
2 c. herb-seasoned stuffing mix

Preparation

Cover summer squash with onion in small amount of boiling salted water until crisp-tender.
Drain well.
Combine soup and sour cream; stir in carrots.
Fold in drained squash and onion. Melt butter; toss with stuffing mix.
Spread half of stuffing mixture in 12 x 8-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 until heated through, 25 to 30 minutes.
Makes 6 servings.