This is by far our favorite summer squash casserole. Bryson has always been a picky eater, and there's a lot of things he just refuses to try, but this is one casserole he loved as a little boy and still does.
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
2 (8 oz.) pkgs. Stuffing (unprepared)
1 c. butter (melted)
Boil onions and squash. Drain. Combine sour cream, soup, carrots and fold into squash. Melt butter and stir in dry stuffing mix. Line bottom of baking dish with 1/2 stuffing mix. Pour squash mixture on top, then top with remaining stuffing. Cover with foil. Bake at 350 degrees for 30 minutes.
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