7 c. sliced squash or zucchini
1/2 c. chopped onions
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
2 c. herb stuffing mix
1/4 c. butter

Cook squash and onion uncovered in boiling water 5 minutes. Drain. Combine soup, cream and carrot. Fold in butter. Layer stuffing and vegetables. Bake at 350 degrees for 25 to 35 minutes.