Summer Squash Casserole - cooking recipe

Ingredients

2 lb. crookneck or zucchini squash
1/4 c. chopped onion
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1/4 c. butter or margarine
2 c. herb seasoned stuffing mix (about 1/2 of 8 oz. pkg.)

Preparation

Cook squash with onion in boiling salted water until tender-crisp.
Drain well.
Combine soup, sour cream and stir in carrot.
Fold in drained squash and onion.