Summer Squash Casserole 20 Recipe

In saucepan, cook sliced squash and chopped onion in boiling salted water about 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half stuffing mix in bottom of 12" x 8" baking dish. Spoon vegetable mixture on top. Sprinkle rest of stuffing mixture over vegetables. Bake at 350° for 25 to 30 minutes.