Ingredients
2 pounds yellow squash, sliced
2 pounds zucchini, sliced
1/2 cup chopped onion
2 cans cream of chicken soup
2 cups sour cream
1-2 cups shredded carrots
8-16 ounces herb stuffing mix
1/2-1 cup melted butter or margarine
Preparation
Cook squash, onion, and carrot in boiling salted water for 5 minute3s. Drain well. Combine soup and sour cream and fold in squash mix. Combine stuffing mix and butter. spread half of stuffing in 13x9 inch baking dish. Spoon squash mix on top and sprinkle remaining stuffing over veggies. Bake at 350 for 25-30 minutes.
