Summer Squash Casserole

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Southern Living


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1 1/2 pounds yellow squash

1 pound zucchini

1 small sweet onion, chopped

2 1/2 teaspoons salt, divided

1 cup grated carrots

1 (10 3/4-oz.) can cream of chicken soup

1 (8-oz.) container sour cream

1 (8-oz.) can water chestnuts, drained and chopped

1 (8-oz.) package herb-seasoned stuffing

1/2 cup butter, melted

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