Summer Squash Casserole

Summer Squash Casserole

6 c. chopped yellow squash
1/4 c. chopped onion
1 8-oz. package herb-seasoned stuffing
1 stick butter, melted
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots

Cook squash and onion in boiling salted water for 5 minutes. Drain. In small bowl, mix stuffing with butter. Set aside. Combine soup and sour cream. Stir in carrots. Fold in cooked squash and onion. Spread 1/2 of
stuffing on bottom of 7 1/2" x 11" baking dish. Cover with squash blend.

Top with remaining stuffing. Bake 30 minutes at 350º F.