Zucchini Squash Casserole - cooking recipe

Ingredients

2 lb. zucchini squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter or margarine, melted

Preparation

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain.
Combine cream of mushroom soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix and butter or margarine.