6 c. yellow summer squash, sliced
1/2 c. onion, sliced
1 (10 oz.) can cream of chicken soup
1 c. sour cream
1 c. carrot, shredded
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. butter, melted

Cook squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of 9 x 13 inch pan. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over top. Bake at 350 degrees, uncovered for 25-30 minutes. Serves 10.