6 c. sliced summer squash (yellow)
1/4 c. onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
12 oz. bulk sausage
1/2 c. melted butter

Cook and drain sausage. Cook onion and squash. Combine soup, sour cream, and carrots. Then add squash, onion, and sausage; mix. Combine the stuffing with melted butter. Spread 1/2 of stuffing on bottom of pan; add the vegetables and top with stuffing. Bake at 350 degrees for 30 minutes.