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

Cook squash, onion and carrots in boiling salted water 5 or 6 minutes or until barely tender; drain. Combine cream of chicken soup and sour cream. Fold in vegetable mixture. Combine stuffing mix and butter, spread half of stuffing mixture in bottom of 9 x 13 inch pan. Spoon vegetable mixture on top. Sprinkle with remaining stuffing. Bake at 350 degrees for 30 to 35 minutes.