Summer Squash Casserole

I love summer squash, and this is probably my favorite recipe for it.

Ingredients:

• 2 lbs. squash, sliced (6 cups)
• 1 small onion, sliced
• 1 cup shredded carrot
• 1 can condensed cream of chicken soup
• 1 cup sour cream
• 8 oz. stuffing mix
• 1/2 cup butter, melted

In a saucepan, cook the sliced squash and onion in boiling water, until tender. Drain. Combine the cream of chicken soup and sour cream. Stir in the shredded carrot. Fold in drained squash and onion. In another bowl, combine the stuffing mix and melted butter. Spread half of the stuffing mixture in the bottom of a 12 x 7 1/2 x 2 baking dish. Spoon vegetable mixture on top. Sprinkle the remaining stuffing mixture over the vegetables. Bake in 350 degree oven 25-30 minutes, or until heated through. (Serves six.)

My Weight Watchers variation:

If you use fat free sour cream, 98% fat free condensed cream of chicken soup, and margarine instead of butter it's 19 total points for this recipe. With six servings, that's just over 3 points per serving, and this makes six very generous servings.