2 lb. summer squash (zucchini & yellow), sliced
1 med. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 pkg. (8 oz.) herbed stuffing mix
1/2 c. melted butter
Salt & pepper

Cook squash and onion for 5 minutes in boiling salt water. In large bowl combine soup and sour cream. Stir in carrots. Fold in squash and onion. In separate bowl, mix stuffing and butter. Put 1/2 stuffing in bottom of 12 x 8 inch pan. Spoon vegetables on top. Sprinkle remaining stuffing on top. Bake at 350 degrees for 30 minutes.