7 c. sliced yellow squash or zucchini
1/2 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
2 c. (1/2 of an 8 oz. pkg.) Pepperidge Farm herb-seasoned stuffing mix
1/4 c. butter, melted

Cook squash and onion, uncovered in boiling salted water 5 minutes. Drain well. Combine soup, sour cream and carrot. Fold in drained vegetables. Combine stuffing mix with butter. Sprinkle 2/3's of stuffing mixture in a 12 inch quiche dish or 13 x 9 inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing around edges of dish. Bake uncovered at 350 degrees for 25 to 30 minutes for quiche dish or 30 to 35 minutes for baking dish. Yield: 6 to 8 servings.