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

Cook squash and onion in salted, boiling water for 5 minutes. Drain. Combine soup, sour cream and carrots. Add squash mixture.

Combine butter and stuffing mix -- spread half of mixture on bottom of casserole. Add vegetable mixture. Sprinkle remaining stuffing on top. Bake at 350 degrees for 25-30 minutes or until casserole is heated through. Makes 6 servings.