2 lbs. yellow summer squash, unpeeled and sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. raw shredded carrot
8 oz. pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Combine squash and onion. Add salted water to cover. Bring to boil. Cook at rolling boil, uncovered, 5 minutes. Drain squash and onion. Combine undiluted soup and sour cream. Mix until smooth. Add carrot. Combine soup mixture, carrot, squash, and onion. Mix lightly. Combine stuffing mix and butter. Spread half of stuffing mixture over bottom of greased 12 x 7 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350 degrees for 30 minutes, or until thoroughly heated.

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