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SUMMER SQUASH AND CARROT CASSEROLE 
2 lb. (6 c.) yellow squash or zucchini, sliced
1/4 c. chopped onion
1 (10 oz.) can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. melted butter

Cook squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of 9 x 12 inch pan. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over top. Bake at 350 degrees uncovered for 25-30 minutes.
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