Summer Squash Casserole - cooking recipe

Ingredients

2 tsp. vegetable oil
2 lb. zucchini, peeled and sliced
1/4 c. sliced onion
1 can cream of chicken soup
8 oz. sour cream
1 c. shredded carrot
8 oz. pkg. Pepperidge Farm stuffing
1/2 c. melted butter

Preparation

In large frying pan saute in hot oil for 5 minutes the squash and onions.
Drain well.
Combine soup, sour cream and carrots. Fold in the squash and onion mixture.
Combine in separate bowl the stuffing and melted butter.
In 9 x 9 x 2-inch casserole spread 1/2 of stuffing.
Add all of squash mixture.
Top with remaining stuffing.
Bake at 350\u00b0 for 30 minutes.