Sum­mer Squash Casse­role

1. One pound of summer squash
2. One little onion, finely sliced
3. Add salt and pepper to taste
4. 1 cup  melted butter.
5. Cream of chicken soup in a 10-oz can
6. Cream of mushroom soup in a 10-oz can
7. Eight ounces of sour cream
8. One medium carrot, optionally grated
9. ½ cup melted butter
10. 8-oz packet of spiced stuffing mixture

Instructions;

1. Set the oven’s temperature to 375. Grease a 9-by-13-inch baking pan and keep it aside. Summer squash should be cleaned, cut, and then put in a big pot or Dutch oven. Bring the water to a boil, add the onion, and season with roughly a teaspoon of salt. Simmer for a short while over low heat, just until soft but not mushy. Transfer into a sieve, making sure to extract as much liquid as you can.
2. Combine soups, sour cream, 1 tablespoon melted butter, chopped carrot, salt, and pepper in a big bowl. Add the onion and squash, folding gently, and put aside.
3. Combine the stuffing mix and ½ cup melted butter in a separate bowl. The stuffing mixture should be folded into the squash mixture by about ⅓ to ½. Transfer mixture to baking dish. Cover with the leftover stuffing mixture.
4. Bake until bubbling and the topping is browned, 20 to 30 minutes. Serve this as an accompaniment to your preferred meat meal.