2 lb. yellow squash, diced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot (about 3)
1 oz. pkg. herb seasoned stuffing (I use Pepperidge Farm Corn Bread Mix)

Melt 1 stick butter in saucepan. Cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain, combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.

Combine stuffing mixture and butter. Spread half 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 or until heated through. Makes 6 generous servings. Would be good with salad and rolls for luncheon.