Summer Squash Casserole

1. 1

   Cook sliced squash in a saucepan with chopped onion in boiling, salted water for 5 minutes; drain.

2. 2

   Combine soup and sour cream; stir in

3. 3

   shredded carrots.

4. 4

   Fold in cooked squash and onion.

5. 5

   Combine stuffing mix and butter or crackers and butter; spread half of stuffing mix in the bottom of a 12 x 7 x 1/2-inch baking dish.

6. 6

   Spoon vegetable mixture on top of the stuffing mixture.

7. 7

   Sprinkle remaining stuffing mixture over vegetables. Bake at 350u00b0 for 25 to 30 minutes.

8. 8

   Yields 6 servings.

No additional tips available.