6 c. sliced yellow squash
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter
1 c. shredded carrots

Cook sliced squash and onion in boiling water for 5 minutes. Drain. Combine chicken soup and sour cream, stir in carrots. Fold in squash and onion.

Spread half of stuffing mix in bottom of a baking dish. Spread vegetable mix on top. Sprinkle rest of dressing over vegetables.

Bake at 350 degrees for 25 minutes.