3 c. summer squash, sliced
3 c. zucchini, sliced
1/4 c. onions, chopped
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. sour cream
1 c. cut up or shredded carrots
1 (8 oz.) pkg. stuffing mix
1/2 c. butter, melted

Preheat oven to 350°F. Use 12 x 7 x 2-inch baking dish.

Cook squash, zucchini and onions (also carrots if using the cut-up style) in small amount of salted boiling water for 5 minutes; drain.

Combine soup and sour cream. (Stir in carrots, if using shredded style.) Fold in squash, zucchini and onions. Combine stuffing mix and butter. Spread 1/2 of stuffing mix in bottom of pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables.

Bake uncovered 25 to 30 minutes or until heated through.