Summer Squash Casserole - cooking recipe

Ingredients

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

Preparation

Cook squash and onion in salted boiling water for 5 minutes; drain.
Combine soup and sour cream in mixing bowl.
Stir in carrots.
Fold in squash and onions.
In separate bowl, combine stuffing mix and butter.
Combine half of stuffing mixture in bowl with squash mixture.
Pour into 9 x 13-inch baking dish.
Sprinkle remaining stuffing on top.
Bake at 350\u00b0 for 25 to 30 minutes.