Squash Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1 c. sour cream
2 c. shredded carrots
2 lb. yellow squash, cubed or sliced
1/4 c. chopped onion
1 (8 oz.) pkg. Pepperidge Farm herb dressing
1/2 c. margarine, melted

Preparation

Combine soup and sour cream. Stir in the shredded carrots. Cook onion and squash for 5 minutes in salted water.
Drain. Fold the squash and onion into the soup mixture.
Mix the stuffing with margarine.
Spread half of the stuffing on bottom of baking dish, then add the vegetables and top with remaining stuffing.
Bake at 350\u00b0 for 25 to 30 minutes.