2 lb. squash (yellow or zucchini), sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, grated
1 (8 oz.) Stove Top Stuffing Mix
1/4 c. 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. Set aside.

Combine Stove Top Mix as directed on package. Spread half of mixture on the bottom of 9x13 pan. Spread squash mixture on top, then top the squash with the rest of the stuffing. Bake 350 degrees 20-25 minutes.