2 pounds zucchini and/or yellow squash
2 medium onions
1/2 cup butter or margarine, melted
1 can cream of chicken soup
1 box stuffing mix
1 cup grated carrots
1 cup sour cream
Salt and pepper to taste

Slice squash thinly and place in a saucepan with onions and a little water. Bring to a boil, then reduce heat, cover and simmer 5 minutes. Drain well. Do NOT follow package directions for stuffing mix. Instead, place crumbs and seasoning packet in a large mixing bowl. Add melted butter or margarine and mix thoroughly.

Combine drained squash, carrots, sour cream, soup, salt, pepper and all except 1/2 cup of the stuffing mix. Stir well. Place squash mixture in a lightly greased 2-quart casserole. Top with remaining stuffing mix. Bake at 350 degrees F for 30 to 40 minutes.

Serves 10 to 12.

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