A new obsession

Here's the latest thing I can't get enough of (courtesy of this month's Southern Living):

Summer Squash Casserole

Ingredients:
1 1/2 lb. yellow squash
1 lb. zucchini
1 small sweet onion, chopped
2 1/2 tsp. salt, divided
1 cup grated carrots
1 10.5 oz. can cream of onion soup*
1 8 oz. container sour cream
1 8 oz. box of herb-seasoned stuffing
1/2 cup butter, melted
* The original recipe called for cream of chicken soup, but I substituted cream of onion. The original also called for 8 oz. of water chestnuts, but I can't stand them (it's a texture thing) so I left them out.

Directions:
Preheat oven to 350. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt and water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
In a large bowl, stir together grated carrots, cream of onion soup, sour cream and remaining 1/2 tsp. salt. Fold in squash mixture.
Stir together stuffing and butter, and spoon half of stuffing mixture in bottom of a lightly greased 9x13 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
Bake at 350 for 30-35 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Try not to eat it all in one sitting!