2 lb. summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook squash and onion; drain. Combine soup and sour cream, stir in shredded carrots, fold in drained squash and onions. Mix butter with stuffing, pour half in bottom or 12 x 7 1/2 inch casserole dish. Pour in mixture, top with remaining stuffing. Bake at 350 degrees for 30 minutes.