Summer Squash Casserole - cooking recipe

Ingredients

2 large summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/4 c. melted oleo

Preparation

In saucepan, cook sliced squash and onion in boiling water for 15 minutes; drain.
Combine soup and sour cream in large bowl. Fold in drained squash and onion.
Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over squash.
Bake at 350\u00b0 for 30 minutes or until heated through.
Serves 6 or more.