Summer Squash Casserole

You know all is right in the world again when you get the first yellow summer squash out of your garden each summer. That happened here just this week. It makes me hungry for my "made it forever"

Summer Squash Casserole

2 small summer yellow squash

2 small zucchini

2-3 carrots, peeled and chopped

1 onion, chopped

Fill a 2 qut. pan with squash, zucchini and carrots and boil in salted water until tender, but not mushy (You are going to bake the veggies, so you don't want them all the way done.)

Meanwhile, saute the onions in 4 T. butter (can substitute part olive oil). Stir in:

1 1/2 cups herbed stuffing mix

1 can cream of chicken soup

1/2 cup sour cream

Add drained vegetables and stir gently. Put into a 1 1/2 quart casserole dish. Melt 2 T. butter

Sprinkle 1 cup herbed stuffing mix over the casserole and pour butter over that. Bake for 30 minutes in 350 oven.