6 c. (2 lbs.) diced summer squash and/or zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
2 c. prepared stuffing mix (cornmeal is best)
1/4 lb. butter, melted
Chopped parsley for garnish

Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley. Serves 6-8.