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

Cook sliced squash and onion in boiling water for 5 minutes, drain well. Combine soup and sour cream and stir in shredded carrot. Fold in drained squash and onion.

Combine stuffing mix and melted butter. Spread half of stuffing mix in bottom of baking dish. Spoon vegetables over top and sprinkle remaining stuffing mix over top of vegetables. Bake in preheated 350 degree oven about 30 minutes or until done.