Ingredients:

6 cups summer squash, sliced or mix with zucchini
¼ onion, chopped
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
½ cup melted butter or oleo
8 oz. pkg. herb seasoned dressing mix

Directions:

1) Cook squash and onion in boiling salted water for five minutes and drain
2) Combine soup, sour cream, add shredded carrots, fold in cooked squash and onions
3) In separate bowl, mix stuffing and ½ cup melted butter, spread ½ of stuffing mixture into bottom of 12" x 7" baking dish
4) Spoon vegetables on top, sprinkle remaining stuffing mixture on top
5) Sprinkle on parmesan cheese
6) Bake at 350° for 30-40 minutes or until golden brown