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

Cook squash and onion in boiling salted water for 5 minutes and drain. Combine soup and sour cream. Stir in shredded carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of oven proof casserole dish. Alternate layers of vegetable and stuffing. Bake at 350 degrees for 25 to 30 minutes. May freeze.