6 c. shredded yellow summer squash or zucchini
1/4 c. grated onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. herb stuffing mix
1/2 c. melted butter

Shred the vegetables; add soup and sour cream. Add the melted butter to stuffing mix. Spread half of stuffing in 9x13 inch pan. Pour vegetables over stuffing; cover with remaining stuffing. Bake at 350 degrees approximately 45 minutes or until vegetables are tender.