2 lbs. summer squash sliced (6 c.)
1/4 c. chopped onion
1 c. condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. butter, melted

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes, drain. Combine soup and sour cream, stir in carrots. Fold in drained squash and onions. Combine stuffing mix and melted butter. Spread half stuffing mixture in bottom of baking dish (12 x 7 1/2 x 2 inches). Spoon vegetable mixture on top and sprinkle remaining stuffing mixture over vegetables. Bake at 350 degrees for 25 to 30 minutes.