2 lb. yellow squash, unpeeled and sliced
1/4 c. onion, chopped
1 (10 3/4 oz.) can of cream chicken soup
1 c. dairy sour cream
1 c. raw shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1 stick butter, melted

Combine squash and onion; add salted water to cover. Bring to boil. Cook at rolling boil, uncovered for 5 minutes. Thoroughly drain squash and onion. combine undiluted soup and sour cream. Mix until smooth, add carrot. Combine soup mixture, carrot, squash and onion. Mix lightly, but thoroughly. Combine stuffing mix and butter. Spread half of stuffing. Mixture over bottom of greased 12 x 7 inch baking dish. Spoon vegetables on top. Sprinkle with remaining stuffing mix. Bake uncovered at 350 degree oven about 30 minutes. 6 servings.