Cook in boiling salted water for 5 minutes & drain:
2 lbs. (6 C.) yellow squash
¼ C. chopped onion
Combine:
1 can cream of chicken soup
1 C. sour cream
Stir in:
1 C. shredded carrot
Fold squash and onion
Combine:
1 oz. pkg. herbed stuffing mix
½ C. melted butter
Spread on bottom of a 9 x 13 baking dish saving some for top.
Spoon in vegetable mixture.
Top with remaining stuffing mix.
Bake at 350 degrees for 30 minutes.
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