2 lb. zucchini, sliced & unpeeled
1/4 c. chopped onions
1 can mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix
1/2 c. butter, melted

In saucepan cook squash and onions in boiling water 5 minutes and drain. Combine soup and sour cream. Stir in carrots and fold in squash and onions.

Combine stuffing mix with butter. Spread 1/2 stuffing in bottom of casserole. Spoon vegetables on top of this. Sprinkle other stuffing on top. Bake 25-30 minutes at 350 degrees.