6 c. summer squash (crooked neck, zucchini, patacake, summer squash)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
18 oz. pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook squash (sliced) and onion in boiling salted water.

Combine soup and sour cream; stir in carrots; fold in squash and onion.

Combine stuffing mix with melted butter. Spread 1/2 stuffing mix in bottom of 12 x 7 1/2 x 2 baking dish.

Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetable mix. Bake 350 F. for 25-30 minutes or until heated through. Serves 6.