Summer Squash Casserole

[Diane Amberg]

 Some of you may not have this one.....no beans
                                               
             
                            Summer Squash Casserole
         About 2 pounds young yellow squash       I/4 Cup butter, melted
         8 oz. herb stuffing mix                          1 cup shredded carrots
         1 can cream of chicken soup                  1 cup sour cream
         1 medium onion, chopped fine                 pepper to taste
                             
                             Slice and quarter the washed squash.  Cook in lightly salted water until just tender.     
                 Drain and set aside.  In a large bowl, mix together the undiluted soup and sour cream. Then
                 add the carrots, onion and pepper and mix together. Add the squash and fold together. In
                 another bowl, mix together the melted butter and stuffing mix. In a 9x13 pan, layer enough of
                  the stuffing mix to cover the bottom.  Pour the squash mixture on top of that. Sprinkle the
                  rest of the stuffing over the squash. Bake uncovered at 350 for 45 min. or until hot.