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

In saucepan, cook sliced squash (yellow) - (sometimes I mix yellow squash with a little zucchini) and chopped onion in boiling water for 5 minutes; drain. Combine - soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine - stuffing mix with melted butter.

Spread 1/2 of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25 to 30 minutes. Serves 6-8.