Summer Squash Casserole

From BHG.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 6  medium zucchini (about 7 cups) or 6  medium  summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
• 1⁄4 cup  chopped onion
• 1 (10 3/4ounce) can  cream of onion soup (or cream of mushroom soup)
• 1 (8 ounce) carton sour cream
• 1  cup  shredded carrot
• 2  cups herb seasoned stuffing mix
• 1⁄4 cup butter, melted

Directions

1. In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
2. In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
3. Fold in the zucchini mixture; set aside.
4. In a smaller bowl, toss the stiffing mix and melted butter.
5. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
6. Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
7. Bake, uncovered, at 350° for 25-30 minutes or until heated through.