2 lbs. summer squash, sliced
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. stuffing mix
1/2 c. butter, melted

In saucepan, cook sliced squash and onion in boiling water for 5 minutes, drain. Combine soup and sour cream. Stir in shredded carrots. Fold in squash and onion, combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12 x 7 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture on top. Bake at 350 degrees for 25 to 30 minutes.