Squash Casserole

• 2 lb. squash (zucchini or yellow or mixed)
• 1/4 c. chopped onion
• 1 can cream of chicken soup
• 1 c. dairy sour cream
• 1 c. shredded carrots
• 1 (8 oz.) pkg. seasoned stuffing mix
• 1/2 c. butter or margarine

1. Cook sliced squash and onion in boiling water for about 3 minutes.
2. Squash must still be a little crisp.
3. Drain.
4. Combine chicken soup and sour cream.
5. Stir in the carrots, squash and onions; add salt to taste.
6. Combine stuffing mix with the melted butter.
7. Spread half the stuffing mix in bottom of a 12 x 7 x 2-inch baking dish.
8. Spoon vegetable mixture on top of stuffing mix, then sprinkle the rest of the stuffing on top of the vegetable mixture.
9. Bake at 350u0b0 for 25 to 30 minutes or until hot and bubbly.
10. Serves six.

zucchini, onion, cream of chicken soup, sour cream, carrots, seasoned stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496878 (may not work)