Summer Squash

Directions

1. 1
   Boil 2 pounds sliced summer squash and chopped onion for 10 to 15 minutes and drain.
2. 2
   Mix cream of chicken soup with sour cream. Add drained squash.
3. 3
   Mix stuffing with 1/2 cup margarine.
4. 4
   Put part of stuffing on bottom of 9 x 12-inch pan.
5. 5
   Layer squash mixture over that and sprinkle with grated carrot.
6. 6
   Top with stuffing.
7. 7
   Bake at 350° for 1/2 hour.