2 lb. yellow squash or 6 c. zucchini
1/4 c. onion or more
1 can cream of chicken soup
1 c. sour cream
1/4 tsp. nutmeg
1 c. shredded carrot
Parmesan cheese
1 (8 oz.) pkg. herb seasoned stuffing mix
1 stick butter (I use 1/2 stick butter)

Use large fry pan. Saute onion in some butter. Add carrots and continue cooking. Add thinly sliced squash. Cook slightly, adding enough water to steam the squash. (Keep it crisp.) Mix soup, sour cream and nutmeg. Add to squash, season slightly as crumbs are seasoned.

Mix melted butter and stuffing mix. Put part of the mix in the bottom of a casserole, add the squash. Sprinkle with Parmesan cheese and ring with remainder of stuffing mix. Bake at 350 degrees for 30 minutes or until heated through. Serves 10.