2 lbs. squash, sliced (6 c.) (summer)
1/4 c. chopped onion
1 can cream of chicken soup (condensed)
1 c. dairy sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb stuffing mix
1/2 c. melted butter

Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream, stir in carrots and fold into veggie mixture. Combine stuffing mix and butter. Spread half in 12" x 7 1/2" baking dish. Spoon veggie mix on top. Sprinkle rest of dressing on top. Bake at 350 degrees for 25 to 30 minutes.