6 c. summer squash
1/4 c. chopped onion
1 c. condensed cream of mushroom soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes. Drain.

Combine soup and sour cream. Stir in shredded carrot. Fold in rained 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 25-30 minutes or until heated through.