2 lb. squash or zucchini (about 6 c.)
1/2 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix or croutons
1/2 c. butter, melted

Cook squash and onion in boiling water 5 minutes and drain. Combine soup and sour cream and stir in carrots; then fold in drained squash and onions.

Combine croutons or stuffing and butter. Spread 1/2 stuffing in bottom of 12x7x2 baking dish. Spoon squash mixture over top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes. Serves 6.