Summer Squash Casserole

Ingredients

• 2 lb yellow summer squash sliced
• 14 c chopped onion
• 1 can cream of chicken soup
• 1 c sour cream
• 1 c shredded carrots
• 1 8 oz pkg herb seasoned stuffing mix
• 12 c butter or margarine

Directions

1. Cook squash and onion in boiling salt water 5 minutes drain Combine soup sour cream and carrots
2. Fold in drained squash and onion
3. Combine stuffing mix and butter
4. Spread 12 of stuffing mix in bottom of baking dish
5. Add squash mixture
6. Spoon remaining stuffing on top
7. Bake at 350 for 25 to 30 minutes