6 c. (2 lbs.) yellow summer squash (or zucchini)
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

Cook sliced squash and chopped onion in salted, boiling water for 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. Spread half of stuffing mixture in bottom of 11"x8"x2" Pyrex baking dish. Spoon vegetable mixture into dish and top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated.