6 c. yellow squash, thin slices lengthwise
1/4 c. onion, chopped
1 (10 3/4 oz.) can mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing
1/2 c. butter

Preheat oven to 350 degrees. Spray 8x12-inch pan with non-stick spray. Cook squash and onions in boiling salted water for 5 minutes; drain.

In mixing bowl combine stuffing mix and melted butter. Spread half of stuffing mix on bottom of pan; spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake until heated through, 25 minutes. Yield: 8-12 servings.