Summer Squash Casserole

6 c. sliced squash
1/4 c. onion
1 can cream of chicken soup
1 can cheese soup or 2 c. shredded cheese
1 c. sour cream
1 c. shredded carrots
1-8 oz. pkg. dry stuffing mix (add extra bread crumbs if desired)
Cook squash and onion in salted water for 5 min. Drain. Combine soup and sour cream. Stir in carrots and cheese. Fold in squash and onion. Combine stuffing mix and margarine. Spread 1/2 of mixture
in bottom of 9 X 13. Layer on veggies then rest of stuffing. Bake 30 min. at 350° F .

Elaine Ford