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

In saucepan, cook squash and chopped onion in boiling, salted water for 5 minutes; drain. Mix soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine mix and butter. Spread half of the stuffing mixture on bottom of a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetables on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25 to 30 minutes. Serves 6.