2 lb. zucchini and/or yellow summer squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. butter, melted

In a large saucepan, cook squash and onion for 5 minutes in boiling salted water, or until crisp-tender. Drain well.

In a large bowl, combine soup, sour cream and carrot. Fold in squash mixture. Toss stuffing with butter. Spread half of stuffing in a 7x12x2 inch baking dish. Spoon squash mixture on top. Sprinkle with remaining stuffing mixture and bake in 350 degree oven for 25-30 minutes or until heated through. Serves 8.