Summer Squash Casserole - cooking recipe

Ingredients

6 c. sliced yellow squash (2 lb.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. (8 oz.) sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted
1 can water chestnuts (optional)

Preparation

In saucepan, cook squash and onion in boiling, salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots and water chestnuts. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 12 x 7 x 2-inch pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350\u00b0 for 30 minutes. Serves 6.