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

In saucepan cook squash and onion in boiling salted water for 5 minutes; drain. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 12 x 7 baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables.

Bake in 350 degree oven for 25-30 minutes or until heated through. Good accompaniment to serve with roast beef or pot roast. Serves 6.