2 lbs. yellow or zucchini squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1/4 c. butter
2 c. herb-seasoned stuffing mix (about 1/2 of an 8 oz. pkg.)

MICROWAVE DIRECTIONS: Combine squash and onion in a 12 x 7 1/2 x 2 inch nonmetal baking dish. Add 1/4 cup water. Cover and cook in countertop microwave oven until squash is crisp-tender, about 15 minutes; stir every 3 minutes. Drain well. Combine soup and sour cream; fold in squash and onion. In nonmetal bowl micro-melt butter about 30 seconds. Stir in stuffing mix. Spread half the stuffing mixture in same nonmetal baking dish. Continue assembling as above. Micro-wave cook, uncovered, until heated through, about 7 minutes; give dish a half-turn after 4 minutes. Serves 6.