2 lb. yellow summer squash, unpeeled & sliced
1/4-1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. raw, shredded carrot
1 pkg. (8 oz.) herb-seasoned stuffing mix
1 stick (1/2 c.) butter, melted

Combine squash and onion. Add salted water to cover. Bring to a boil. Cook at rolling boil, uncovered, 5 minutes. Thoroughly drain squash and onion.

Combine undiluted soup and sour cream. Mix until smooth. Add carrot. Combine soup mixture, carrot, squash and onion. Mix lightly but thoroughly. Combine stuffing mix and butter. Spread half of stuffing mixture over bottom of greased baking dish, 12 x 7 inches. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake, uncovered, in 350 degree preheated oven about 30 minutes or until thoroughly heated.