2 lb. yellow or green summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook sliced squash and onion in boiling, salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion.

Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 7 1/2 x 12 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes, or heated through. Serves 6.