2 lbs. yellow summer squash, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoning stuffing mix
1 c. butter, melted

In saucepan, cook sliced squash and onion in boiling water, salted, 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter.

Spread 1/2 of mix in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture over. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes or until heated through. Makes 6 servings.