Summer Squash Casserole

By kspurlock

Ingredients

• 2 pounds yellow summer squash sliced (6 cups)
• ¼ chopped onions
• 1 can condensed cream of mushroom
• 1 cup dairy sour cream
• 1 cup shredded carrot
• 1 8-ounce package herb seasoned stuffing mix
• ½ cup butter or margarine melted

Preparation

Step 1

In a saucepan, cook sliced squash and chopped onion in boiling salted water for minutes. Drain. Combine cream of mushroom and sour cream. Stir in shredded carrot. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 12” x 7 ½ “ x 2 “ baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetable. Cook at 350 for 25-30 minutes. Serves 6.