2 pounds yellow squash, sliced
1 medium onion, chopped
1 10-3/4 ounce can cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot
1 8-ounce package herb-seasoned stuffing mix
1/2 cup melted butter or margarine

Cook squash and onion in a small amount of water until tender; drain. Combine soup and sour cream and then stir in shredded carrot. Fold in squash and onion mixture. Combine stuffing mix and margarine. Spread half of it in a 1-1/2 quart casserole dish. Add all of the squash mixture to the dish and top with the other half of the stuffing mix. Bake in a 350° oven for about 35 minutes.

Serves 6