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Summer Squash Casserole

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2 pounds yellow summer squash, sliced
cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
1 package 8 ounces herb-seasoned stuffing mix
cup melted margarine


Cook squash and onion in a small amount of boiling salted water in saucepan for 5 minutes. Drain squash well. Combine soup and sour cream in bowl, mixing well. Fold in carrots and squash, blending thoroughly. Combine stuffing mix and margarine in bowl until well mixed. Spread half of stuffing in bottom of 7x12 baking dish. Spoon in vegetable mixture. Top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

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