6 Cups Summer Squash, diced can use Zucchini
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
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