Recipe(tried): Summer Delight (summer squash casserole using stuffing mix)

SUMMER DELIGHT
Source: Yankee Church Supper Cookbook
Recipe courtesy of Evelyn I. Johnson, Our Savior Lutheran Church,Hanover, New Hampshire.
Servings: 6-8

6 cups (2 lbs.) diced young summer squash
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
2 cups prepared stuffing mix (cornmeal is best)
1/4 lb. butter, melted
chopped parsley

Preheat oven to 350 degrees F. Grease a 2 quart casserole.

Cook squash and onion in boiling water for 5 minutes. Drain.

Combine soup, sour cream, and carrots. Gently fold in squash and onions.

Combine stuffing mix with melted butter. Put 2/3 of stuffing mixture in prepared casserole, spoon in squash mixture and top with rest of stuffing.

Bake at 350 degrees for 25 minutes. Sprinkle with parsley.