Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm stuffing crumbs
1/2 c. butter or oleo, melted

Preparation

Cook sliced squash and onion in salted water for 5 minutes; drain.
Combine soup and sour cream, then stir in shredded carrots.
Fold in the squash.
Combine stuffing mix with butter or oleo.