6 c. cut up summer squash
1 med. chopped onion

Cover and boil 5 minutes; drain.

SAUCE:

1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. grated raw carrot

Put in casserole 1/2 of 8 ounce package of Pepperidge Farm herb seasoned stuffing with 1 stick melted butter. Add mixed ingredients. Add sauce - on top.