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

In a saucepan or skillet, cover squash and onion with salted water. Boil for 5 minutes and drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture on the bottom of a 9 x 13-inch casserole dish. Spoon the vegetable mixture on top. Spread the remaining stuffing mixture over the vegetables.

Bake, uncovered, at 350°F for 25 to 30 minutes.