• 2 lbs summer squash or zucchini, peeled and diced
• 1 onion, chopped
• 10 – 3/4 oz can cream of chicken soup
• 8 – oz container sour cream
• 1 c. carrots, peeled and shredded
• 8 oz package herb flavored stuffing mix
• 1/2 c. margarine, melted

In a saucepan, cover squash and onion with water; bring to a boil over medium heat.  Boil for 5 minutes; drain.  In a large bowl, mix together soup and sour cream.  Fold in carrots and squash mixture; set aside.  Toss stuffing mix and melted margarine together.  Spread half of stuffing mixture in a grease 12 x 8 glass baking pan.  Pour in squash mixture; top with remaining stuffing mixture.  Bake, uncovered, at 350 degrees for 30 to 40 minutes.  Cover with foil if needed to over browning.  Serves 6 to 8.

From:  Sunday Dinner at Grandma’s, shared by a CSA member