Summer Squash Casserole

2 lbs yellow summer squash, sliced (6 cups)

1/4 cup chopped onion

1 can condensed cream of chicken soup

1 cup dairy sour cream

1 cup shredded carrots

1 (8 oz) pkg herb seasoned stuffing mix

1/2 cup butter or margarine, melted

In a saucepan, cook sliced squash and chopped onion in boiling water.

Cook for 5 minutes. Drain. Combine cream of chicken soup and sour cream.

Stir in shredded carrots. Fold in drained, cooked squash and onion. Combine

stuffing mix and butter. Spread half of stuffing mixture in a casserole dish.

Spoon vegetables over stuffing mix. Cover with remaining stuffing mix. Bake in a

preheated 350 degree oven Bake for 25-30 minutes or until heated through.

Makes 6 servings