6 c. yellow summer squash
1/2 c. chopped onion
1 can cream of chicken or cream of celery or cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb season stuffing mix
1/2 c. butter, melted

In saucepan, cook sliced squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream; stir in carrots; fold in drained squash and onion.

Combine stuffing mix and butter. Spread half of mixture on bottom of 12 x 7 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 45 minutes or until heated through.