Summer Squash Casserole
Cook sliced squash and onions in salted water in pan for 4 to 5 minues. Drain. Combine soup, sour cream and carrots. Add squash and onions. COmbine margarine and stuffing mix. Spread 1/2 of stuffing in baking dish. Put vegetables on top and then top with remainder of stuffing. Bake at 350 degrees for 25 to 30 minutes.