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

Cook squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of 13 x 9 inch pan. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over top. Bake, uncovered, for 25 to 30 minutes at 350 degrees.