2 lb. zucchini or summer squash, sliced thin
1/4 c. onion, chopped
1 can chicken soup, creamed soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1/2 c. butter

Cook squash and onions 5 minutes and drain. Combine soup and sour cream. Stir in carrots, squash and onions. Mix butter and stuffing mix.

Spread 1/2 mixture on bottom of casserole dish. Add remaining squash mixture and top with remaining stuffing mixture.

Bake at 325 degrees for 20 minutes.

I sometimes add diced cooked chicken to the squash mixture and serve as a main dish.