1 lb. zucchini squash, sliced
1 lb. yellow neck squash, sliced
1/4 c. onion, chopped
1 c. sour cream
1 c. carrot, shredded
1 pkg. herb seasoned stuffing, chicken flavored (I use Stove Top)
1 can condensed cream of chicken soup
1/2 c. butter, melted

In saucepan, cook sliced squash and onions in boiling water (salted) for 5 minutes. Drain. In large bowl combine: cream of chicken soup, sour cream and mix well then stir in carrots. Fold in drained squash and onion. Combine stuffing mix and melted butter. Spread half of stuffing mixture (1 1/2 cups) in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetables on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes until heated through.

Can be made the day before except for baking. Remove from refrigerator 1 hour before baking. Serves 8 plus.