2 lbs. yellow squash (about 6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

In a saucepan cook sliced squash and chopped onion in salted boiling water for 5 minutes; drain. Combine soup, sour cream, and carrots. Fold in drained squash and onions.

In separate bowl, combine stuffing mix and melted butter. Spread half of the stuffing mixture on the bottom of a 12 x 7 x 2 baking dish. Spoon all of the vegetables on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes.