Delicious and a great way to use the super-healthy food: squash!
2 lbs. (about 6 C.) yellow squash or zucchini 1 C. chopped onion 1 can cream of chicken soup 1 C. sour cream 1 C. shredded carrots ½ C. butter or margarine 1 package herb seasoned stuffing (or 4 C. dry stuffing)
In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated. Source: Good Things Utah.