Fran Adams' Summer Squash Casserole - cooking recipe

Ingredients

2 lb. diced summer squash (zucchini, yellow, crookneck)
1/2 c. chopped onion
1 c. cream of chicken soup
1 grated carrot
8 oz. lite sour cream
1 pkg. Stove Top
1/2 c. melted margarine

Preparation

Boil onion and squash for 5 minutes.
Drain.
Mix in carrot, soup and sour cream.
Set aside.
Add margarine and herbs to stuffing mix.
Pour 1/2 of stuffing mixture in bottom of casserole dish.
Add vegetable mixture and top with remaining stuffing mix. Bake 30 minutes at 350\u00b0.