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

In saucepan cook sliced squash and chopped onion in boiling salted water (5 minutes); drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion.

Combine stuffing mixture in bottom of 12 x 7 1/2 x 2 baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees 25-30 minutes.