6 c. sliced summer squash
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. sour cream
1 c. raw grated carrots
1/2 c. melted butter
Pepperidge Farm stuffing mix

Boil squash and onion for 5 minutes, drain. Add soup, sour cream and grated carrots to squash. Combine stuffing mix with melted butter.

Spread 1/2 of stuffing mix on bottom of 10 x 13 inch casserole. Add squash mixture. Top with remaining stuffing mix. Bake at 350 degrees for 30 minutes.