Summer Squash Casserole - cooking recipe

Ingredients

6 c. (2 lb.) yellow summer squash or zucchini
1/4 c. onions
1 c. condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. seasoned stuffing mix
1/2 c. butter, melted

Preparation

Cook sliced squash and chopped onions in salted boiling water for 5 minutes.
Drain.
Combine cream of chicken soup and sour cream.
Stir in shredded carrots.
Fold in drained squash and onions.
Combine stuffing mix and butter.
Spread half of stuffing mix in bottom of 11 x 8 x 2-inch Pyrex baking dish.
Spoon vegetable mixture over and top with remaining stuffing.
Bake at 350\u00b0 for 25 to 30 minutes or until heated thoroughly.