1 lb. yellow squash, sliced (about 3 c.)
1 lb. zucchini squash, sliced (about 3 c.)
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 c. grated carrots
2 c. herb seasoning stuffing mix
1/4 c. butter, melted

Cook squash and onion in boiling water 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Pour into 13 x 9 x 2 inch baking dish. Toss stuffing mix and butter; mix well. Sprinkle over vegetables. Bake uncovered at 350 degrees for 25-30 minutes. 10 servings.