6 c. squash or zucchini
1/4 c. chopped onion
1 (10 1/2 oz.) soup (mushroom, chicken or celery)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. seasoned stuffing mix
1/2 c. butter

Cook squash and onion in salted water 5 minutes; drain. Combine soup, cream and carrots; fold in squash and onion. Combine stuffing mix and butter; spread half of stuffing mix in bottom of 11 x 8 x 2 dish. Spoon on vegetable mixture. Top with other half of stuffing mix.

Bake at 350°F for 25 to 30 minutes.