2 lbs. yellow squash or zucchini sliced - 6 cups
1/4 c. chopped onion
1 c. condensed Cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 8 oz. herb seasoned stuffing mix
1/2 c. butter - melted

Cook sliced squash and onion in boiling salted water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 9 x 2 baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables.

Bake at 350°F for 25 or 30 min. to serve.

Can be prepared ahead of time and put in refrigerator.