Squash-Carrot Casserole

Ingredients:
- 7 cl sliced zucchini or winter squash
- 1/2 c. chopped onion
- 1 c. condensed cream of chicken soup (add 1/2 can water for winter squash)
- 1 c. dairy sour cream
- 1 c. shredded carrot
- 2 c. (1/2 of a 9 oz. pkg.) herb seasoned stuffing mix
- 1/4 c. butter or margarine, melted

Directions:
- Cook squash and onion, uncovered, in boiling salted water 5 minutes.
- Drain well.
- (For winter squash, cut into large pieces, remove seeds and steam 10 to 15 minutes; peel and slice.)
- Saute onion.
- Combine stuffing mix with butter or margarine.
- Sprinkle 2/3 of the stuffing mixture in a 12-inch quiche dish or 12 x 7 x 2-inch baking dish.
- Spoon vegetable mixture atop.
- Sprinkle remaining stuffing around edge of dish.
- Bake, uncovered, at 350° for 25 to 30 minutes for quiche dish and 30 to 35 minutes for baking dish.
- Makes 6 to 8 servings.