Zucchini Casserole - cooking recipe

Ingredients

2 c. zucchini or yellow squash (1/4 to 1/2-inch thick)
1/2 c. water
1/2 tsp. salt
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb or sage stuffing
1/2 c. melted butter

Preparation

Bring water and salt to boil.
Add zucchini or squash; cook 5 to 10 minutes until squash is tender, but not mushy.
Drain. Combine soup, sour cream and carrots.
Fold in squash and onion. Combine stuffing and butter together.
In a 12 x 7-inch pan, put half of stuffing mixture, then put squash mixture on top of the stuffing.
Cover with remaining stuffing.
Bake at 350\u00b0 for 30 minutes.