Summer Squash Casserole
2 lbs. yellow summer squash, sliced (6 cups) (You can substitute zucchini)
1/2 c. chopped onion
1 t. salt
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1- 8oz. pkg. herb seasoned stuffing mix
1/2 c. butter
In a saucepan, cook sliced squash and chopped onion in boiling salted water for 7 minutes. Drain and set aside. Combine cream of chicken soup and the sour cream. Stir in the shredded carrots, then fold in drained squash and onions. Melt butter in a skillet and add stuffing mix, mix well. Spread half of the stuffing mixture in the bottom of a 9x13 baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over the vegetables. Bake at 350 degrees for 30 minutes.
