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

In saucepan, cook sliced squash and onion in boiling, salted water, for about 10 minutes; drain. In a large bowl, combine soup and sour cream. Stir in carrots; fold in drained squash and onion. In another bowl, combine stuffing mix and butter. Spread half of stuffing mix in bottom of large buttered casserole dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25 to 30 minutes.