2 lbs. yellow summer squash (6 c.)
1/4 c. chopped onion
1 (11 oz.) can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
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 for 5 minutes, drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of the stuffing mixture in the bottom of a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over the vegetables. Bake at 350 degrees for 25 to 30 minutes. Serves 6.