7 c. sliced crookneck squash
1/2 c. chopped onion
1 can cream of chicken soup
8 oz. sour cream
1 c. shredded carrots
2 c. herb stuffing mix
1/4 c. butter

Cook squash and onion in 2 cups boiling water with 1/2 teaspoon salt for 5 minutes; stir once; drain. Combine soup, sour cream, carrots. Fold in squash mixture, combine stuffing and butter, sprinkle 2/3 stuffing mix in a 12 x 7 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing around edge. Bake uncovered at 350 degrees for 30 to 35 minutes.