2-3 sm. summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. (8 oz.) sour cream
1 c. shredded carrot
1/2 c. melted butter
1 (8 oz.) stuffing (Pepperidge Farm)

Boil summer squash and onion for 5 minutes. Drain well. Mix together soup, sour cream, and carrot. Combine to squash and onion. Combine in saucepan the butter and stuffing. Spread half of stuffing in bottom of casserole. Spoon vegetable mixture on top. Sprinkle rest of stuffing on top. Bake uncovered 25- 30 minutes at 350 degrees.

If made ahead of time and refrigerated, bake for 45-60 minutes.