Summer Squash Casserole

• 6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
• 1/4 cup chopped onion
• 1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
• 1 (8 ounce) carton sour cream
• 1 cup shredded carrot
• 2 cups herb seasoned stuffing mix
• 1/4 cup butter, melted

1. In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
2. In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
3. Fold in the zucchini mixture; set aside.
4. In a smaller bowl, toss the stiffing mix and melted butter.
5. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
6. Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
7. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

zucchini, onion, cream of onion soup, sour cream, carrot, herb seasoned stuffing mix, butter

Taken from www.food.com/recipe/summer-squash-casserole-154380 (may not work)