Squash Casserole

2 lbs yellow and or zucchini squash, sliced
1 can cream of chicken soup
1 cup shredded carrots
1/2 cup margarine melted
1/4 cup chopped onion
1 cup sour cream
12 oz pkg herb seasoned stuffing

Cook sliced squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Fold in drained squash and onions. Combine stuffing and butter. Spread 1/2 of stuffing in a 9 x 13 greased pan, spoon in vegetable mixture and top with the rest of stuffing. Bake at 350 for 25 -30 minutes.

Serves 6