Summer Squash Casserole - cooking recipe

Ingredients

2 lb. sliced squash (6 c. yellow squash)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots (optional)
1 (8 oz.) pkg. herbed stuffing mix
1/4 c. melted butter or margarine

Preparation

Preheat oven to 350\u00b0. In saucepan, cook squash and chopped onions in boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine melted butter with stuffing mix. Spread 1/2 of crumbs in baking dish. Add squash mixture. Top with remaining stuffing crumbs. Bake 25 to 30 minutes at 350\u00b0. Serves 8.