Carrot-Squash Bake

• 7 c. sliced crookneck squash or zucchini (about 1 3/4 lb.)
• 1 medium onion, chopped (1/2 c.)
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (8 oz.) carton dairy sour cream
• 1 c. shredded carrots
• 1 (8 oz.) pkg. (2 c.) herb-seasoned stuffing mix
• 1/4 c. butter or margarine, melted

1. In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once.
2. Drain.
3. In a bowl, combine soup, sour cream and carrots.
4. Fold in squash mixture.
5. Combine stuffing mix and butter or margarine.
6. Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
7. Spoon vegetable mixture atop.
8. Sprinkle remaining stuffing mixture around edges of dish.
9. Bake, uncovered, in a 350u0b0 oven 30 to 35 minutes.
10. Serves 12.

crookneck, onion, condensed cream, sour cream, carrots, stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187773 (may not work)