2 pounds squash (zucchini and/or yellow squash)
1 can cream chicken soup
1 C sour cream
1/3 C melted butter or margarine
2 medium carrots, shredded
1/2 C onion chopped
2 1/4 C dry herb stuffing cubes

Cook squash in small amount of water until tender (you may microwave.) Drain.  Combine soup, sour cream, carrots, and onion in a large bowl.  Add squash.  In separate bowl, toss stuffing mix cubes with butter.  Reserve 1/4 cup.  Fold stuffing into squash mixture.  Spread into greased 9 x 13 pan.  Add reserve stuffing on top.  Bake at 350° for 20-25 minutes or until bubbly.  Makes 12 servings.