2 lb. squash (diced) or 6 c. yellow & zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix
1/2 c. melted butter

In saucepan cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion.

Combine stuffing mix and butter. Spread 1/2 of stuffing in bottom of baking dish. Spoon vegetables on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 30 minutes.