Squash Stuffing Casserole - cooking recipe

Ingredients

2 lb. zucchini or yellow summer squash, sliced (7 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 (8 oz.) carton sour cream or 1 c. milk
1 c. shredded carrots
2 c. herb seasoned stuffing mix
1/4 c. butter, melted

Preparation

In a large saucepan, cook the squash and onion in boiling salted water for 5 to 10 minutes or until crisp and tender.
Drain well.
In a large bowl, combine soup and sour cream (or milk). Stir in carrots and fold in squash and onion.
Toss stuffing mix with melted butter. Spread half the stuffing mix in a 7 x 12-inch baking dish.
Spoon squash mixture on top.
Sprinkle with remaining stuffing mixture.
Bake in a 350\u00b0 oven for 25 to 30 minutes or until heated through.