6 c. (2 lbs.) diced young summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
2 c. prepared stuffing mix (cornmeal or bread)
1/4 lb. butter, melted
Chopped parsley

Cook squash and onion in boiling water for 5 minutes. Drain. Combine soup, sour cream, and carrots. Gently fold in squash and onions. Combine stuffing mix with melted butter. Put 2/3 of stuffing mixture in greased 2 quart casserole. Spoon in squash mixture and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.

Serves 6-8.