Summer Squash Stuffing Bake

• 3/4 cup water
• 1/4 teaspoon salt
• 4 medium yellow summer squash, cut into 1/4-inch slices
• 1/4 cup chopped onion
• 1 package (8 ounces) stuffing mix
• 2 tablespoons butter, melted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 cup fat-free sour cream
• 2 medium carrots, finely shredded

1. In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside.
2. In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture.
3. Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly).

water, salt, onion, stuffing mix, butter, condensed cream, sour cream, carrots

Taken from www.tasteofhome.com/recipes/summer-squash-stuffing-bake/ (may not work)