Summer Squash Casserole

• 2 lb. crooked neck or zucchini squash, sliced (3/8-inch thick, 7 c.)
• 1/4 c. chopped onion
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 c. shredded cheese
• 1 c. dairy sour cream
• 1 c. shredded carrots
• 1/4 c. margarine
• 2 c. herb seasoned dressing mix (about 1/2 of an 8 oz. pkg.)

1. Cook squash with onion in boiling salt water as directed above; drain well.
2. Combine soup and sour cream; stir in carrots. Fold in drained squash and onion; melt margarine and toss with stuffing mix.
3. Spread 1/2 stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
4. Spoon vegetable mixture atop.
5. Sprinkle with remaining stuffing mixture.
6. Bake at 350u0b0 until heated through, 25 to 30 minutes.
7. Makes 6 servings.

zucchini, onion, condensed cream, shredded cheese, sour cream, carrots, margarine, herb seasoned dressing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278436 (may not work)