6 cups yellow summer squash, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
1 8 oz. pkg. herb seasoned stuffing mix
1/2 cup margarine, metled
In sauce pan, cook sliced squash and chopped onion in boiling salted water for 5 mins. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half of stuffing mixture in bottom of dish (12 x 7) baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over veggies. Bake at 350 F for 25-30 mins.