6 c. sliced squash
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

Cook squash and onion for 5 minutes; drain. Combine soup and sour cream. Stir in vegetables. Combine stuffing mix and melted butter. Spread 1/2 of stuffing on bottom of 9"x13" pan. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25 to 30 minutes until brown and bubbly.