2 lbs. summer squash (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 sm. pkg. herb seasoned stuffing mix
1/2 c. melted butter

Slice squash and onion, boil for 5 minutes and drain. Combine soup, sour cream, carrots, fold into squash mix. Combine stuffing and melted butter. Take 1/2 stuffing mix in bottom of casserole. Add squash mix; add remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.