2 lb. yellow squash or zucchini, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream soup
1 c. shredded raw carrot
1 (8 oz.) pkg. herb seasoned stuffing
1 c. dairy sour cream
1/2 c. melted butter

Cook squash and onion in boiling salt water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrot. Fold in squash and onion. Combine stuffing mix with butter. Spread half of stuffing mix in bottom of 12" x 7 1/2" x 2" baking dish. Spoon on vegetable mixture. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes.