2 lbs. summer squash
1/4 c. onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. Pepperidge Farm herb stuffing
1/2 lb. melted butter

Cook squash and onion and drain. Mix first 5 ingredients together. Layer half the herb stuffing, all the vegetable mixture, half the herb stuffing. Pour melted butter over all. Bake at 350 degrees for 1 hour.