Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced thin (6 to 8 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup, undiluted
1 c. dairy sour cream
1 c. grated carrot
1 (8 oz.) pkg. herb stuffing
1/2 c. butter or margarine, melted

Preparation

In large covered pan, cook sliced squash and chopped onion in boiling salted water 5 to 8 minutes or desired tenderness.
Drain. Combine cream of chicken soup and sour cream.
Stir in carrot. Fold in drained squash and onion.
Combine stuffing and butter. Spread half of stuffing mix in 12 x 7 1/2 x 2-inch baking dish. Spoon squash on top.
Sprinkle remaining stuffing on top.
Bake at 350\u00b0 for 25 to 30 minutes or until hot.
Serves 6 to 8 people.