6 c. sliced summer squash or zucchini or both
1/2 c. onion, chopped
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1/2 tsp. dried thyme
1 (8 oz.) pkg. herb stuffing mix
1/2 c. butter, melted

Cook squash and onion in water for 5 minutes, drain well. Add sour cream, soup, thyme and carrots. Combine stuffing mix and the butter. Spread half the stuffing mix in buttered 1 1/2 quart casserole dish. Add vegetable mixture and top with remaining stuffing. Bake at 350 degrees for 25-30 minutes.