2 lbs. summer squash or zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

Cook squash until tender, drain well. Combine sour cream, soup, and carrots in a large bowl. Fold in squash. Combine stuffing mix and butter. Put 1/2 of stuffing mix in bottom of casserole dish, spoon creamed squash over stuffing. Put remaining stuffing mix over top. Cook in covered dish 20-30 minutes at 350 degrees.