Summer Squash Casserole

Ingredients

• 2 lb yellow squash sliced about 6 c
• 14 c chopped onion
• 1 can cream of chicken soup
• 1 c dairy sour cream
• 1 c shredded carrots
• 1 8 oz pkg herb stuffing mix
• 12 c oleo

Directions

1. Cook sliced squash and onion in boiling salted water for 5 minutes
2. Drain
3. Combine soup and sour cream
4. Stir in carrots Fold in drained squash and onion
5. Combine stuffing mix and oleo Spread half of stuffing mix in bottom of 12 x 7 12 x 2-inch baking dish
6. Spoon vegetable mixture on top
7. Sprinkle remaining stuffing over vegetables
8. Bake at 350 for 25 to 30 minutes or until heated through