2 lbs. yellow summer squash, sliced (about 6 cups)
1/4 c. chopped onion
1 can (10 oz.) 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

In saucepan cook sliced squash and onion in boiling salted water for 5 minutes; drain. Combine the cream of chicken soup, sour cream and shredded carrots. Fold in the squash and onions. Combine stuffing mix and butter. Spread half of the stuffing mixture over the bottom of a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture over top. Sprinkle remaining stuffing mixture over vegetables. Heat through. Bake at 350 degrees for 30 minutes.