6 c. crooked neck yellow squash, 1/8 inch thin, unpeeled
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing
1/2 c. melted butter

Boil squash and onion in small amount of water for 5 minutes. Drain. Mix soup and sour cream together. Add carrot, squash and onion. Toss together stuffing mix and butter. Spread half of stuffing mixture in bottom of 7x12 inch baking dish. Spoon all vegetable mixture on top. Sprinkle rest of stuffing over all. bake at 350 degrees for 25-30 minutes.