2 lb. yellow and zucchini squash, cut into 1/4 in. slices
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1/2 c. melted butter
8 oz. pkg. Pepperidge Farm herb stuffing mix

Boil squash and onions for 5 minutes, drain and add next 3 ingredients. In a medium saucepan, melt butter and add stuffing mix. Sprinkle half on bottom of 2 quart casserole dish. Add squash and soup mix. Place the rest of the stuffing on top. Bake at 350 degrees for 30 minutes.