| | Directions | | 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. |
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| Ingredients | | - |  | 6 cups sliced yellow summer squash |
| - | | 1/4 cup chopped onions |
| - | | 1 can cream of chicken soup |
| - | | 1 cup sour cream |
| - | | 1 cup shredded carrots |
| - | | 1 package herb seasoned stuffing (8 ounce pkg) |
| - | | 1/2 cup margarine, melted |
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