Summer Squash Casserole - cooking recipe

Ingredients

2 lb. squash, sliced (6 c.)
1/4 c. onions, chopped
1 tsp. salt
1 can cream of chicken soup
1 c. dairy sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. stuffing mix
1/2 c. butter, melted

Preparation

Boil squash and onions 5 minutes in salted water. Drain. Combine soup and sour cream. Stir in carrots. Fold this into squash and onions. Combine stuffing mix and butter.
Spread half of the stuffing mixture in bottom of 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top and sprinkle remaining stuffing over vegetables.
Bake at 350\u00b0 until heated (30 to 40 minutes). Makes 6 servings.