2 lb. sliced (6 c.) yellow and green squash
1/2 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. herb-seasoned stuffing mix
1/4 c. melted mayonnaise

Cook squash and onion in boiling water for 5 minutes. Combine soup, mayonnaise and sour cream. Stir in carrots; fold in drained squash and onion. Combine stuffing mix with half of soup mix in bottom of 12 x 7 1/2 x 2 inch baking pan. Spoon vegetable mixture on top; sprinkle remaining stuffing mix over vegetables. Heat oven to 350 degrees. Bake for 25 or 30 minutes or until thoroughly heated.