2 lb. summer squash, sliced (6 c.)
1/4 c. chopped onions
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing
1/2 c. butter

Cook sliced squash and chopped onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Fold in drained squash and onions.

Combine stuffing and butter. Spread half of stuffing in bottom of baking dish, 12 x 7 1/2 x 2 inches. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes or until heated through. (Better if made ahead and reheated.) Optional 3 cups green zucchini. Serves 6.