Summer Squash Casserole
6 cps yellow summer squash, washed and well diced(do not peel or remove seeds)
1/4 cp chopped onion
1 can condensed cream of chicken soup, or cream of celery soup
1 small can mushroom pieces, well drained
1 cp dairy sour cream
1 cp shredded carrot (about 2 large carrots)
1 8 oz pkg Pepperidge Farm herb-seasoned stuffing mix
1/2 cp butter or5 margerine, melted
1 - In saucepan, cook diced squash and chopped onion in boiling salted water for 5 minutes; drain.
2 - Combine soup, mushrooms and sour cream.
3 - Stir in shredded carrot.
4 - Fold in drained squash and onion.
5 - Combine stuffing mix and butter or margerine.
6 - Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish.
7 - Spoon vegetable mixture atop.
8 - Sprikle remaining stuffing over vegetables.
9 - Bake in 350 degree oven for 25 to 30 minutes or till heated through.
Serves 6 or 8