Presbyterian Women's July Recipe - Summer Squash Casserole

Ingredients

• 2 lbs. (about 6 C.) yellow squash or zucchini
• 1 C. chopped onion
• 1 can cream of chicken soup
• 1 C. sour cream
• 1 C. shredded carrots
• ½ C. butter or margarine
• 1 package herb seasoned stuffing (or 4 C. dry stuffing)

Directions
In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.