12 x 7 1/2 x 2 baking dish

6 c. summer squash, sliced
1/4 c. onion, chopped
1 can condensed cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix (3 1/2 c.)
1/2 c. butter, melted

Cook squash and onion in boiling water for 5 minutes. Drain well. Combine cream of mushroom soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion.

Combine stuffing mix and butter. Spread 1/2 of stuffing mix in bottom of baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetable mixture. Bake at 350 degrees for 25-30 minutes. Yield: 6 servings.