2 lb. or 6 c. yellow summer squash, sliced
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herbed seasoned stuffing mix
1/2 c. butter, melted

In saucepan, cook squash and onions in boiling slated water for 5 minutes. Drain. Combine sour cream and cream of chicken soup. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing and butte. Spread half of stuffing mixture in 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25- 30 minutes.