7 c. crookneck or zucchini squash, sliced 3/8 inch thick
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1/4 c. butter
2 c. herb-seasoned stuffing mix

Cook squash with onion in boiling salted water until crisp-tender, 5 to 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix.

Spread half the stuffing mixture in a 12x7x2 inch baking dish. Spoon vegetables atop. Sprinkle with remaining stuffing mixture. Bake at 350 F. until heated through, 25 to 30 minutes. Makes 6 servings.

MICROWAVE COOKING DIRECTIONS: Combine squash and onion in a 12x7x2 inch nonmetal baking dish. Add 1/4 cup water. Cover and cook in countertop microwave oven until squash is crisp-tender, about 15 minutes; stir every 3 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in squash and onion. In nonmetal bowl, micro-melt butter about 30 seconds. Stir in stuffing mix. Spread half the stuffing mixture in same nonmetal baking dish. Continue assembling as above. Micro-cook, uncovered, until heated through, about 7 minutes; give dish 1/2 turn after 4 minutes.