Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow sumer squash or zucchini, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm; not cubed)
1/2 c. butter or margarine, melted

Preparation

In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes or until heated through.