Squash Casserole - cooking recipe

Ingredients

3 lb. yellow squash, sliced
3 onions, sliced
3 carrots, grated
1/2 pt. sour cream
2 cans cream of chicken soup
1 1/2 sticks butter, melted
pinch of salt and pepper
1 (7 oz.) pkg. Pepperidge Farm stuffing

Preparation

Cook squash and onions until tender but firm in salted water or in a vegetable steamer.
Drain.
Add grated carrots.
Melt butter. Pour over stuffing mixture. Place 1/2 of stuffing mixture in 9 x 13 x 2-inch pan.
Combine squash mixture, sour cream, salt, pepper and soup.
Pour into casserole.
Top with remaining crumbs. Bake at 350\u00b0 for 1/2 to 1 hour until crumbs are brown.