2 lb. yellow summer squash, sliced (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. Pepperidge Farm herb stuffing mix
1/2 c. butter, melted

Cook sliced squash and chopped onions in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onions. Spread half of stuffing mix in a 12 x 7 1/2 x 2 inch baking dish.

Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes.