2 lbs. yellow squash, sliced
1/4 c. chopped onion
1 c. condensed cream of chicken soup
1 c. dairy sour cream or IMO
1 c. shredded carrot
8 oz. pkg. herb or chicken seasoned stuffing mix
1/2 c. butter, melted

In saucepan cook squash and onion in boiling salted water 5 minutes; drain. Combine soup and sour cream; stir in carrot; fold in squash and onion.

Combine stuffing mix and butter. Spread 1/2 stuffing mix in 9"x9"x2" baking pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake uncovered in 350 degree oven for 30 to 40 minutes.