Summer Squash Casserole

From:Freda Caywood

2 lbs yellow summer squash, sliced (6 cups)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz pkg herb-seasoned stuffing mix
1/2 c. melted butter

In sauce pan, cook sliced squash and chopped onion in boiling salted water for 5 min; drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mix in bottom of 12 x 7 1/2 x 2 in baking dish. Spoon vegetable mix atop. Sprinkle remaining stuffing over vegetables. Bake in 350 oven for 25-30 min or til heated through.