2 lbs. (6 c.) squash, summer or winter, sliced
1 c. sour cream
1 c. shredded carrots
1/2 c. chopped onions
1 c. cream of chicken soup
18 oz. pkg. seasoned stuffing mix
1/4 c. melted butter

Cook squash and onion in salted water for 5 minutes; drain. Mix soup and sour cream; stir in carrots. Fold in squash and onions. Mix stuffing with melted butter; spread 1/2 stuffing mix in casserole. Top with vegetable mix, then add remaining stuffing. Bake at 350 degrees for 25-30 minutes.