Summer Squash Casserole - cooking recipe

Ingredients

2 zucchini or summer squash or 1 of each (about 6 c.)
1/4 c. onion (optional)
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter or margarine

Preparation

Slice squash and onion.
In saucepan, cook in boiling water for 5 minutes; drain.
Combine soup, sour cream and carrots.
Fold into squash and onion.
Combine stuffing mix and butter.
Spread 1/2 of stuffing in bottom of casserole dish (about 12 x 8 x 2-inch).
Spoon vegetable mixture on top, then remaining stuffing. Bake at 350\u00b0 for about 30 minutes.