Summer Squash - cooking recipe

Ingredients

2 lb. summer squash, sliced thin
1/2 c. chopped onion
1 can condensed cream of chicken soup
1 pkg. Pepperidge Farm stuffing mix
1/2 c. grated carrot
1 c. sour cream
1/2 c. margarine, melted

Preparation

Boil 2 pounds sliced summer squash and chopped onion for 10 to 15 minutes and drain.
Mix cream of chicken soup with sour cream. Add drained squash.
Mix stuffing with 1/2 cup margarine.
Put part of stuffing on bottom of 9 x 12-inch pan.
Layer squash mixture over that and sprinkle with grated carrot.
Top with stuffing.
Bake at 350\u00b0 for 1/2 hour.