Summer Squash Casserole

Directions

1. 1
   In saucepan, cook sliced squash and onion in boiling water for 5 minutes; drain.
2. 2
   Combine soup, sour cream and carrots.
3. 3
   Fold in drained squash and onion.
4. 4
   Combine stuffing mix and margarine. Spread half in bottom of a 12 x 7 1/2 x 2-inch baking dish.
5. 5
   Spoon vegetables on top and sprinkle remaining stuffing mixture over vegetables.
6. 6
   Bake in a 350° oven for 25 to 30 minutes.
7. 7
   Serves 6 to 8.