6 c. sliced summer squash (about 1/4" slices)
1 c. shredded carrot
1 c. sour cream
1 can cream of chicken soup
1 (8 oz.) pkg. herb stuffing mix (Pepperidge Farm)
1/2 c. melted butter
1/2 c. chopped onions

Cook squash and onions in boiling water for 5 minutes. Mix stuffing mix and melted butter together. Put 1/2 in bottom of casserole dish. Blend sour cream, cream of chicken soup (undiluted) and shredded carrot. Add squash and onions (well drained). Place this mixture on top of stuffing mix. Sprinkle remaining stuffing mix on top. Bake 25 to 30 minutes in 350 degree oven.