Summer Squash Stuffing Bake

1. 1

   In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside.

2. 2

   In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture.

3. 3

   Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly).

* Per serving · 4 servings · Values may vary.