Summer Squash Casserole
Marybelle

2 lbs. Yellow summer squash
1/2 c. chopped onion
1 can of cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 – 8 oz. Herb stuffing mix
½ c. marg. Melted

Cook squash and onion in boiling salted water.
Combine soup and sour cream. Stir in carrot.
Fold in drained squash and onion. Combine stuffing mix
And margarine. Spread half of stuffing mix in bottom of
12 x 71/2 x 2 in. baking dish. Spoon vegetable mix
on top and add remaining stuffing over the veg.
Bake at 350 degrees for 25 – 30 min.