Summer Squash Casserole

My auntie Paula is a fabulous cook.  She has her own cook book that has the most fantastic recipes ever.  I remember at one point in college I lived a couple blocks away from her with my cousin.  Many nights I'd come home to a fantastic meal with warm cookies or a warm dessert.  Or I'd have fresh, warm muffins waiting for me when I'd wake up.  It was unreal.  One night, she had made a beautiful salad and when I reached for a bottle of dressing my cousin said "There's homemade dressing is in the fridge".  I proceeded to tell my cousin that I hated her for getting homemade dressing, beautiful meals, and warm desserts every night for her whole life.  My mom is a great cook- she just hates cooking.  My mom is super crafty.  I think if she and my aunt combined they would be a million times more awesome than Martha Stewart.

Many of my favorite recipes come from my aunt's cook book.  This is one of them.  I made this for my family and they absolutely loved it.  It's a great way to sneak in veggies in a delicious way. 

Summer Squash Casserole

2 lbs yellow or zucchini squash

1 sm chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 package (8 oz) herb stuffing mix

1/2 c. melted butter

Cook squash and onion in boiling salted water for 5 minutes.  Drain.  Mix soup, sour cream and carrots.  Fold into squash and onion.  Spread half of the stuffing mix on the bottom of the casserole dish. Spoon in the veggie mixture and top with remaining stuffing and butter. Cook @ 350 for 25 minutes.