2 lb. sliced yellow summer squash
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. shredded carrots
1 c. dairy sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

In saucepan cook sliced squash and chopped onion in boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 stuffing mix on bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25-30 minutes.