2 lb. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 (8 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 carrot, fold in drained squash and onion.

Combine stuffing mix and butter of butter. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 minutes or until heated through. Makes about 6 servings.