6 c. summer squash (sliced)
1/2 c. onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herbed season stuffing
1/2 c. melted butter

In saucepan, cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream, stir in carrots, then fold in squash and onions. Combine stuffing and butter. Spread half of the stuffing in casserole dish. Spoon vegetable mixture on top and sprinkle remaining stuffing over vegetable mixture. Bake at 350 degrees for 25 minutes or until heated.