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

In saucepan, cook squash and onion in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrot. Fold in squash and onion mixture.

Combine stuffing mix with butter. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetable mix. Bake at 350 degrees for 25-30 minutes. 6 servings.