2-3 sliced summer squash
1/2 c. butter
1/2 c. sliced onions
1 c. mushroom soup or cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing mix
1-2 c. shredded carrots
1 pt. sour cream

Parboil squash and onions. Mix stuffing mix as directed on package. Put 1/2 of the stuffing in a casserole dish, sprayed with Pam. Mix carrots with drained squash and onions. Add sour cream and soup and mix together. Pour into dish. Top with remaining stuffing. If desired, top with grated cheese. Bake at 350 degrees for 35 to 40 minutes.