2 lb. yellow or zucchini squash, unpeeled and sliced
1 (8 oz.) pkg. herb seasoned stuffing mix
1/4 c. chopped onion
1 can cream of chicken soup
1 stick butter
1 c. sour cream
1 c. shredded raw carrot

Combine squash and onion. Add salted water to cover. Bring to boil, cook uncovered 5 minutes. Drain thoroughly. Combine soup and sour cream. Mix well. Add carrot. Combine with squash and onions. Mix lightly but thoroughly. Melt butter, add stuffing mix.

Spread 1/2 stuffing over bottom of greased 12 x 7 inch baking dish. Spoon vegetable on top. Sprinkle with remaining stuffing. Bake uncovered in preheated 350 degree oven for 30 minutes. Serves 6.