2 lb. (6 c.) summer squash, sliced
1/4 c. onion, chopped
1 c. dairy sour cream
1 can condensed cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing mix
1 c. carrot, shredded
1/2 c. butter

In saucepan, cook sliced squash and chopped onion in boiling 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 mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over squash. Bake in 350 degree oven for 25 to 30 minutes or until heated through. Makes 6 or more servings.

I like to use a combination of yellow summer squash and zucchini squash, but either one can be used alone. There is no need to peel the squash if it is young and tender, just wash before slicing.