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YELLOW SUMMER SQUASH CASSEROLE 
1 sm. grated onion
1 sm. carrot, grated
2 med. or 3 sm. squash

Wash and slice squash; add small grated onion and small grated carrot. Cook until tender. Drain and rinse; place aside to cool.

Mix together:

1 c. cream of chicken soup
1 c. sour cream

In buttered casserole dish place squash mixture in bottom. Pour on top soup and sour cream mixture.

TOPPING:

1/2 c. Pepperidge Farm stuffing mix
1/2 stick butter

Top with Pepperidge Farm stuffing. Melt 1/2 stick butter and pour over top.

Bake at 350 degrees for 35 minutes. Serve hot.

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