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

In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream.; stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25 to 30 minutes. Makes 6 servings.