1/4 c. chopped onion
2 lb. yellow squash (or 1 lb. yellow and 1 lb. green)
Sliced 3/8 inch thick to give 7 c.
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. dairy sour cream (or plain yogurt)
1 c. shredded carrot
1/2 c. butter
1 (8 oz.) pkg. stuffing mix (Pepperidge Farm)

Cook summer squash with onion in boiling water until tender-crisp, 5 to 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing mixture into an 11 x 7 inch Pryex dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350 degrees for 25 to 30 minutes. Uncovered. Serves 6 to 8.