|6-8 Cups sliced summer squash||1 Cup shredded carrots|
|1/4 Cup chopped onion||16-oz pkg stuffing mix|
|1 can cream of chicken soup||1/2 Cup butter, melted|
|1 Cup sour cream|
1. In saucepan cook squash and onion until crisp tender. Drain and set aside.
2. In a large mixing bowl, combine stuffing and melted butter. Add soup, sour cream and raw, shredded carrots. Stir together. Fold in drained squash & onions.
3. Spread mixture into 13x9 inch baking pan. Bake at 350 degrees for 25-30 minutes.