From the kitchen of Joyce Lohman
Cook in boiling salted water:
2 lbs zucchini or summer yellow squash, sliced
1/4 c onion, chopped
Cook for 5 minutes. Drain.
Combine:
1 can cream of chicken soup
1 c sour cream
Stir in:
1 c carrots, shredded
Fold in squash & onion mixture.
Combine:
8 oz pckg herb seasoning stuffing mix
1/2 c margarine, melted
Spread half of stuffing mixture in bottom of oven proof casserole dish.
Alternate layers of vegetables & stuffing.
Bake @ 350 for 25-30 minutes