2 lb. yellow summer squash, sliced
1/4 c. chopped onion
1/2 c. melted butter
1 c. condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. herb seasoned stuffing mix

Cook sliced squash and onion in boiling water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread 1/2 stuffing mix on bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25-30 minutes.