Summer Squash - cooking recipe

Ingredients

2 lb. squash
1/4 c. chopped onion
1 can cream of chicken or mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
1/2 c. melted margarine

Preparation

Wash and slice squash in rounds.
Place in salt water or steam.
Drain.
Combine soup (no water) and sour cream.
Stir in carrots.
Fold squash and onion.
Combine stuffing and margarine. Put 1/2 down in 9 x 13-inch pan, then spoon mixture over.
Put remaining stuffing mix and margarine over top.
Bake at 350\u00b0 for 30 minutes.