Squash Casserole

Squash Casserole 6 cups summer squash 1/4 cup chopped onion 1 (10 1/4 ounce) can reduced fat cream of chicken soup 1 cup sour fat free cream 1 cup shredded carrot 8 ounces seasoned stuffing mix 1/4 cup butter (melted) Cook the squash and onion in some water for 5 minutes; drain well. Mix together the soup and sour cream. Stir in the shredded carrot. Fold in the squash and onion. Combine the stuffing mix with the melted butter; mix well. Spread one-half of the stuffing in 7 1/2" x 12" pan. Add the squash mixture. Then add the rest of the stuffing on top. Bake 350 degrees for 25-30 minute. Makes 6 servings