6 c. yellow squash or zucchini or mixture of both
1/4 c. chopped onion
1 can cream of mushroom soup (condensed)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, optional

In saucepan cook diced squash and onion in boiling, salted water for 5 minutes. Use very little water. Drain well. Combine mushroom soup and sour cream and stir in shredded carrot. Fold in drained squash and onion. If using butter, stir it in to stuffing mix. Spread half of the stuffing mix in the bottom of a 12 x 7 x 2 inch baking dish. Spread the vegetable mixture on the stuffing. Top with remaining stuffing mixture. Bake in 350 degree oven for 25 minutes or until hot.