Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, sliced (6 c.)
1 c. shredded carrots
1/4 c. onion, chopped
1 can condensed cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herb stuffing mix or 1 \"roll\" Ritz crackers
1/2 c. margarine or butter, melted

Preparation

Cook sliced squash in a saucepan with chopped onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream; stir in
shredded carrots.
Fold in cooked squash and onion.
Combine stuffing mix and butter or crackers and butter; spread half of stuffing mix in the bottom of a 12 x 7 x 1/2-inch baking dish.
Spoon vegetable mixture on top of the stuffing mixture.
Sprinkle remaining stuffing mixture over vegetables. Bake at 350\u00b0 for 25 to 30 minutes.
Yields 6 servings.