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

Cook squash and chopped onion in salted water for 5 minutes, drain. Combine sour cream and chicken soup. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top.

Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 30 minutes or until heated through - 8 servings. (or 10 servings)