Recipe - My Favorite Squash Casserole

2 pound Yellow summer squash; cut or sliced up
One fourth cup Chopped onion
1 cn (10.75oz) cream of chicken
soup
1 cup Sour cream
1 cup Shredded carrots
1 pack (8oz) herb seasoned
stuffing mix
One half cup Margarine; melted

In a saucepan cook squash and onion in boiling salted water for 5 minutes.
Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in
drained squash. Combine stuffing mix and margarine. Spread half of stuffing
mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.
Sprinkle remaining stuffing over vegetables. Bake at 350ø for 25 to 30
minutes. Yield: 6 to 8 servings.

SUNNY HAWK (MRS. BOYCE)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.