1 (8 oz.) pkg. stuffing mix (herb or cornbread)
1 stick melted butter
2 lbs. yellow crookneck squash (6 c. sliced)
1/2 lg. onion, sliced
1 can cream of chicken soup
1 c. sour cream
1 c. grated carrot
Salt and pepper to taste

Combine the stuffing mix with melted butter and press half of it into 9x13 or 3 quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly.

Combine soup, sour cream and carrot. Fold in cooked squash and onions. Gently spoon mixture over stuffing mix in casserole dish and top with remaining stuffing mix. Bake at 350 degrees about 30 minutes or until stuffing mix starts to brown and casserole bubbles. Serves 6-10.