2 yellow squash, sliced
1/4 c. chopped onion
1 c. carrots, shredded
1 c. cream of chicken soup
1 c. sour cream
1/2 c. butter, melted
1 (8 oz.) pkg. herb stuffing mix

Cook vegetables in salted water for 5 minutes. Drain well. Mix soup and sour cream. Fold in squash. Mix butter and stuffing mix. Put 1/2 stuffing mix in a 9x13 inch glass baking dish. Pour in squash mixture. Cover with remaining stuffing mix. Bake 25 minutes at 350 degrees.