Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow summer squash
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing mix
1/2 c. melted butter

Preparation

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes; drain.
Combine cream of chicken soup and sour cream.
Stir in uncooked shredded carrots.
Fold in drained squash and onion.
Separately combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 7 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake at 350\u00b0 for 25 to 35 minutes.