Summer Squash Casserole 18 Recipe

Cook squash and onion in bowling water for 5 minutes. Drain and set aside. Combine chicken soup and sour cream, stir in carrots and fold in drained squash and onions. In a separate bowl, combine stuffing mix and margarine. Spread 1/2 of stuffing mix in bottom of baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350° for 25-30 minutes or until heated.