6 c. summer squash, sliced
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. herb stuffing mix
1/2 c. melted butter
2-3 c. cubed cooked turkey

Cook squash and onion in unsalted water for 5 minutes; drain well. Combine soup and sour cream, stir in shredded carrots. Fold in vegetables and turkey.

Combine stuffing and butter. Spread half in bottom of 8 x 12 inch or 9 x 9 inch pan. Spoon vegetable mixture on top; cover with rest of stuffing mix. Bake at 350 degrees for 25 minutes. Note: Chicken and zucchini may be used.