6 c. yellow squash, sliced (2 lb.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. stuffing mix
1/2 c. butter, melted

Cook sliced squash and onion in boiling water for approximately 5 minutes. Drain. Combine chicken soup and sour cream. Stir in carrots, stuffing mix and butter. Spread half of stuffing mixture in bottom of 12 x 17 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables.

Bake at 350°F for 25 to 30 minutes.