2 lb. summer squash
1/4 c. chopped onions
1 c. condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1 c. butter

In saucepan cook sliced squash and chopped onions in boiling salted water for 5 minutes. Drain; set aside. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 13" x 7 1/2" x 7" baking dish. Spoon on vegetables. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes.