Squash Casserole

This recipe is perfect to take care of all of the extra garden veggies you might have laying around. It is also a killer Fall side as well. Really, I could eat this just about any time. :) Our friend Janney, who is the queen of all things Southern, gave me this recipe.

ingredients:
cream of mushroom soup
1/2 cup sour cream
4 cups cooked and drained squash, sliced (not mushy!) - I sometime use 1/2 zucchini and half yellow squash
1 cup shredded carrots
1/4 cup chopped onion

topping-
2 cups stuffing mix (I use 1 box of stovetop)
1/4 cup melted butter

1. Mix casserole ingredients and place in a 9x13 pyrex
2.Bake at 350 degrees for about 4- minutes, uncovered