2 lbs. yellow squash, sliced (6 c.)
1/4 c. chopped onions
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. butter, melted

In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes, drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter.

Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mix atop. Sprinkle remaining stuffing over vegetable. Bake in 350 degree oven for 20 to 30 minutes or until heated through. (Makes 6 to 8 servings.)