Squash-Carrot Casserole - cooking recipe

Ingredients

7 c. sliced squash or zucchini
1 can cream of celery soup
1 c. shredded carrot
1 small pkg. Pepperidge Farms stuffing mix
1/2 c. onion, chopped
1 c. sour cream
1/4 c. butter, melted

Preparation

Cook squash and onion, uncovered, in boiling salted water (about 5 minutes).
Drain well.
Combine soup, sour cream and carrot.
Fold in drained vegetables.
Combine stuffing mix with butter.
Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing mix on top.
Bake at 350\u00b0 for 30 to 35 minutes.