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Summer Squash Cassarole

List of Ingredients




2 lbs yellow crook neck squash, sliced
1/4 cup onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 8oz pkg Herb stuffing mix
1/2 cup margarine, melted


Recipe



In a sauce pan cook squash and onion in boiling water for 5 minutes; drain immediately.

Combine soup and sour cream then add carrots. Fold squash into this mixture, set aside.

Combine stuffing and margarine in a bowl. Spread 1/2 of the stuffing into a 9 x 13 pan. Spoon squash mixture on top, then spread rest of stuffing over all. Bake at 350 degrees for 30 minutes.