Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced thinly (about 6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herbed seasoned stuffing mix
1/2 c. butter or margarine, melted

Preparation

In saucepan, cook squash and onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream.
Stir in carrot, squash and onion.
Combine stuffing mix and butter.
Spread 3/4 of stuffing mix in bottom of 12 x 8-inch pan or serving dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.