6 c. (2 lb.) yellow summer squash or zucchini
1/2 c. chopped onion
1 can condensed cream of celery or chicken soup
1 c. dairy sour cream
1 c. shredded carrot (optional)
8 oz. pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook sliced squash and chopped onion in light salted water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 11 x 8 x 2 inch Pyrex baking dish. Spoon vegetable mixture and top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated. People who do not like squash love this dish.