2 lb. of yellow summer squash (approx. 6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. seasoned stuffing mix
1/2 c. melted butter, melted

Cook sliced squash and onion in boiling water in saucepan for 5 minutes. Drain. Combine chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onion. Combine stuffing mix and butter.

Spread half of stuffing mix in bottom of 12 x 17 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables. Bake at 350 degrees for 25 to 30 minutes or until heated through.