2 pounds yellow squash, sliced (about 6 cups)
1/4 cup onion, chopped
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded carrots
salt / pepper to taste
1 (8-ounce) package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
Cook sliced squash and onions in boiling salted water for 5 minutes.
Drain very well.
Combine soup and sour cream.
Stir in carrots, salt and pepper.
Fold in squash and onion.
Combine stuffing mix and butter.
Spread 1/2 of the stuffing mixture on the bottom of a 9 x 13 inch baking dish.
Spoon vegetable mixture on top.
Sprinkle the remaining stuffing mixture over vegetables.
Bake at 350ºF for 30-45 minutes.
This can be frozen.