2 lbs. yellow summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. Pepperidge Farm herb seasoned stuffing mix
1/2 c. melted butter

Cook squash and onion in boiling salted water for 5 minutes. In a separate pan combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. In another bowl, combine butter and stuffing mix. Spread 1/2 stuffing mix in bottom of 12" x 7 1/2" baking dish. Spread vegetable mixture on top. Sprinkle rest of stuffing mix on top. Bake at 350 degrees for 25 to 30 minutes.

Serves 6.