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.) herb stuffing mix
1/2 c. butter

Preparation

Slice squash and chop onions.
Cook for 5 minutes in salt water, drain.
Combine cream of chicken soup and sour cream.
Stir in carrots and fold in squash and onions.
Combine stuffing mix and butter together.
Spread half in bottom of baking dish (12 x 7 x 2-inch).
Pour squash, onion, carrots, soup and sour cream mixture on the stuffing, then put the rest of stuffing on top and bake at 350\u00b0 for 25 to 30 minutes.