Summer Squash Casserole

Directions

1. 1
   In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
2. 2
   Drain.
3. 3
   Combine soup and sour cream. Stir in shredded carrot.
4. 4
   Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
5. 5
   Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
6. 6
   Spoon vegetable mixture on top.
7. 7
   Sprinkle remaining stuffing over vegetables.
8. 8
   Bake in 350° oven for 25 to 30 minutes or until heated through.