7 c. sliced crookneck squash or zucchini (about 1 3/4 lb.)
1 med. onion, chopped (1/2 c.)
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton sour cream
1 c. shredded carrots
1 (8 oz.) pkg. (2 c.) herb-seasoned stuffing mix
1/4 c. butter, melted

In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered for 5 minutes; stir once. Drain.

In a bowl, combine soup, sour cream, and carrots. Fold in squash mixture. Combine stuffing mix and butter. Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture around edges of dish. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes. Serves 12.