Summer Squash And Carrot Casserole - cooking recipe

Ingredients

2 lbs summer squash or 2 lbs zucchini, sliced (6 cups)
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted

Preparation

Cook squash and onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream; stir in carrots.
Fold in squash and onion.
Combine stuffing and butter.
Spread half of stuffing in bottom of 9x13-inch pan.
Spoon squash mixture on top of stuffing.
Sprinkle remaining stuffing over top.
Bake at 350 degrees, uncovered, for 25-30 minutes.
Note: Can easily be made ahead and served later!