2 lbs. yellow summer squash, sliced
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 c. grated sharp cheese
8 oz. pkg. Pepperidge Farm stuffing
1/2 c. melted butter

In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. In a bowl combine cream of chicken soup, 3/4 cup grated cheese and sour cream. Stir in shredded carrots. Fold in drained squash and onion.

In another bowl combine stuffing mix and melted butter. Spread 1/2 of mixture in bottom of baking dish, 12" x 7 1/2" x 2". Spoon vegetable mixture on top. Add the other 1/4 cup grated cheese on top of mixture. Sprinkle remaining stuffing mixture on vegetables. Bake at 350 degrees for 25 to 30 minutes.