Summer Squash Casserole - cooking recipe

Ingredients

2 lb. (6 c.) sliced 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 dressing
1/2 c. melted butter

Preparation

Cook squash, onion and carrots in salt water for 5 minutes, then drain.
Combine soup and sour cream.
Stir in carrots, squash, onion and salt to taste.
Combine stuffing and butter.