2 lb. summer squash or zucchini, cubed (6 c.)
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. stuffing mix
1/2 c. butter

Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots, then fold in squash and onion. Combine stuffing mix and butter. Spread 1/2 of the stuffing mix in bottom of a 12"x7"x2" baking dish. Spoon vegetable mixture atop of stuffing. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25 to 30 minutes or until heated through.