1 (8 oz.) pkg. stuffing mix (herb or cornbread)
1 stick melted butter
2 lb. yellow crookneck squash (6 c. sliced)
1/2 large onion, sliced
1 can cream of chicken soup (don't add milk)
1 c. sour cream
1 c. grated carrot
salt and pepper to taste

Combine the stuffing mix with melted butter and press half of it into 9 x 13-inch or 3-quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly. Combine soup, sour cream and grated carrot. Fold in cooked squash and onions. Gently spoon mixture over stuffing mix in casserole dish and top with remaining stuffing mix.

Bake at 350°F until stuffing mix begins to brown and casserole bubbles around edge, about 30 minutes.

Serves 6 to 10. Can do ahead. Don't freeze.