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

Cook sliced squash and chopped onion in boiling salted water for 5 minutes, drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 7 1/2 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 until heated through. Serves 6.