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

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain.

Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.

Combine stuffing mix and butter. Spread half 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 25-30 minutes.