2 lbs. (6 c.) yellow summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. grated carrots
1/2 c. melted butter
1 pkg. herb seasoning mix

Cook squash and chopped onions in boiling water; drain. Combine soup and sour cream. Stir in carrots. Fold in drained and mashed squash. Combine stuffing and butter; spread half of stuffing mixture in bottom of baking dish. Spoon vegetable mixture atop. Sprinkle remainder of stuffing over vegetable mix. Bake at 350 degrees for 20-30 minutes, or until heated through.