Summer Squash Casserole


6 Cups summer squash (zucchini or other) sliced and quartered
1/4 cup onion chopped
1 can cr. of chicken soup
1 cup sour cream
1 cup shredded raw carrot
1 8oz. pkg. herb seasoned stuffing (Pepperidge Farm)
1/2 cup melted butter



Cook squash and onion in small amount of salted water for 5 minutes.
Drain. Combine soup and sour cream; stir in carrots, squash and onion.
Combine stuffing and melted butter in separate dish. Spread half
stuffing mixture in 9x13 inch baking dish. Spoon vegetables atop.
Sprinkle remaining stuffing over vegetables. Bake uncovered for 25-30
minutes until heated through at 350F.