7 c. sliced crookneck squash or zucchini
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. shredded carrot
1 c. dairy sour cream
1/2 of an 8 oz. pkg. (2 c.) herb-seasoned stuffing mix
1/4 c. butter, melted

In a Dutch oven, cook crookneck squash or zucchini and onion, uncovered, in boiling salted water for 5 minutes. Drain well. Stir together the cream of chicken soup, carrot, and sour cream. Fold in drained vegetables.

Stir together stuffing mix and butter. Sprinkle 2/3 of the stuffing mixture into a 12-inch quiche dish or a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture around edges of dish.

Bake, uncovered, in a 350 degree oven until warm through. (Allow 25 to 30 minutes for the quiche dish and 30 to 35 minutes for the baking dish.) Makes 6 to 8 servings.