2 lb. yellow squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

In saucepan, cooked sliced squash and chopped onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in drained onion and squash. Combine stuffing mix and butter and spread 1/2 of stuffing mixture in bottom of baking dish. Spoon vegetable mixture a top and sprinkle remaining stuffing mixture over vegetables. Bake in 350 degrees for 25-30 minutes or until bubbly. Serves 6.