6 c. sliced yellow summer squash
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1 stick butter, melted

Cook squash and onions 5 minutes. Drain! Combine chicken soup and sour cream. Stir in carrots. Fold in squash and onions. Set aside. Combine stuffing and butter. Spread half of the stuffing mixture in an 8x12 inch casserole. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes.