2 lbs. crookneck 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 8 oz. pkg.)

Cook summer squash with onion in boiling salted water as directed above. Drain well.

Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half the stuffing mixture in a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350 degrees until heated through, 25 to 30 minutes. 6 servings.

MICROWAVE COOKING DIRECTIONS: Combine squash and onion in a 12 x 7 1/2 x 2 inch non-metal baking dish. Add 1/4 cup water. Cover and cook in microwave oven until squash is crisp-tender, about 15 minutes, stir every 3 minutes. Drain well.

Combine soup and sour cream; stir in carrot. Fold in squash and onion.