Squash & Stuffing Casserole

Ingredients:

5 cups zucchini or yellow squash, sliced 1/2" thick

6 tablespoons margarine

3/4 cups carrots, shredded

1/2 cup onions, chopped

2 1/4 cups herb stuffing cubes

1 can (10 3/4 ounces) cream of chicken soup

1/2 cup sour cream

Directions:

Preheat oven to 350 degrees. Cook squash in boiling, salted water until just tender; drain. Heat 4 tablespoons margarine in large skillet and saute the carrots and onions until soft. Remove from heat. Stir in 1 1/2 cups stuffing mix, soup and sour cream. Gently stir in squash. Spoon into 13" x 9" baking dish. Melt remaining 2 tablespoons margarine. Add remaining stuffing cubes to margarine and toss gently. Sprinkle this mixture over the top of casserole and bake at 350 degrees for 30-40 minutes, or until bubbly.