2 lbs. summer squash (6 c.)
1/4 c. chopped onion
1 can cream of chicken or celery soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. stuffing mix
1/2 c. butter

In saucepan, cook squash and onion 5 minutes; drain. Combine soup and sour cream; stir in shredded carrots. Fold in squash and onions. Combine stuffing mix with melted butter. Using a 12 x 7 1/2 x 2 inch baking dish, spread half of stuffing mix on the bottom of the dish, then spoon vegetable mixture over the stuffing and finish with last of the stuffing mixture. Bake at 350 degrees for 30 minutes.