2 lbs. zucchini or yellow summer squash
1/2 c. chopped onions
1 c. sour cream
1 can cream of chicken soup
1 c. shredded carrots
1/2 bag stuffing mix
1/4 c. melted butter

Cook sliced squash and onions in water for 5 minutes. Drain. In a large bowl, mix sour cream and soup. Stir in carrots. Fold in squash and onions. Mix stuffing mix and melted butter. Layer half of stuffing mix in casserole dish, then add squash mixture. Top with remaining stuffing. Bake 30 to 45 minutes in 350 degree oven.