3 c. sliced squash
1 med. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing seasoning mix
1/2 c. butter, melted

Cook squash and onions in boiling salted water until tender. Drain. Combine soup and sour cream with squash and onions. Add carrots. Combine stuffing and butter. Spread half of stuffing mixture in bottom of 12 x 7 baking dish. Spoon vegetable mixture over stuffing. Sprinkle remaining stuffing on top. Bake 25-30 minutes at 350 degrees.