2 lbs. or 6 c. summer squash, sliced
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots (may be grated)
8 oz. pkg. herb seasoned stuffing mix (Pepperidge Farm)
1/2 c. melted butter

Cook squash and onion in boiling water salted for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half on bottom of large dish. Spread vegetable combination over top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25 to 30 minutes or until hot and bubbly. Serves 6 to 8.