6 c. summer squash
1/4 c. chopped onions
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix
1/2 c. melted butter

In saucepan, cook squash and onions in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half of stuffing mixture in pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes.