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

In saucepan, cook sliced squash and onions in boiling salt water for 5 minutes. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onions, drained well. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 7 1/2 x 12 x 2 inch baking dish. Spoon vegetable mix on top.

Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 minutes. Makes 6 servings.