2 med. yellow squash
3 med. zucchini
1 med. onion, cut in 8ths
1 can cream of chicken soup
1 can cream of celery soup
2 c. sour cream
1 c. shredded carrot
2 c. herb stuffing mix
1/4 c. melted butter
1/4 tsp. dill
1/4 tsp. garlic powder
Salt & pepper

Cook squash and onion in boiling salted water 5 minutes and drain. Combine soups with sour cream, dill and garlic powder. Add carrots and mix. Add squash and onion. Combine stuffing mix with butter. Spread half in 9 x 13 inch pan or other deep dish. Pour vegetable mixture over. Top with remaining crumbs. Preparation time: 20 minutes. Bake at 350 degrees for 1/2 hour. Yield: 12 servings. Recipe can be halved or adjusted for crowds.