2 lbs. summer squash
1/2 of onion
1 c. sour cream
1 can cream of chicken soup
1 1/2 c. bread crumb stuffing
1/2 c. melted butter
1 carrot, shredded

Slice squash and onion. In medium saucepan place squash, onion, 2 tablespoons water and cook 5 minutes, drain. In large mixing bowl mix carrots, sour cream, and soup. Add squash and onion. Combine stuffing and butter in separate bowl. In 2 quart dish place 1/2 of stuffing mix, pour squash mixture over top, then top with rest of stuffing. Bake at 350 degrees for 25 to 30 minutes.

Can also use zucchini in place of summer squash.