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SUMMER SQUASH CASSEROLE 2 lb. yellow crookneck (6 c.) 1/4 c. chopped onion 1 can cream of chicken soup 1 c. sour cream or IMO 1 c. shredded carrots (about 2 carrots) 6 oz. Stove Top, chicken or herb flavor or Pepperidge Farm stuffing mix Place squash and chopped onion in dish. Cover with lid or plastic wrap; cook 5 minutes on High. Mix sour cream and soup together. Add carrots to sour cream and soup, then add this to squash and onions; mix well. Mix 1/2 cup melted butter and package of stuffing together. Spread half on bottom of 3-quart casserole dish. Pour all of vegetable mixture over crumbs. Top with other half of crumbs. Cook 7 to 9 minutes on High. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!