Squash Casserole - cooking recipe

Ingredients

6 c. summer squash or zucchini, sliced
1/2 c. chopped onion
10 3/4 oz. can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
8 oz. pkg. Pepperidge Farm stuffing mix
1/4 c. butter or margarine, melted

Preparation

In saucepan, cook squash and onion in boiling water 5 minutes; drain.
In a medium bowl, combine soup, sour cream and carrots. Fold in squash and onion.