Summer Squash Casserole

As a child, this was one of my favorite dinners that my Mother would make us.
It still is.

6 C yellow summer squash, diced
1/4 C onion, chopped
1 c. shredded carrots
{Cook in salted water 5 min. at a slow boil.}

Combine:
1 can cream of chicken soup
1 C sour cream
{Add to drained vegetables.}

Prepare 1 pkg. herb stuffing mix according to directions.

Spoon ½ of stuffing in a baking dish.

Spoon vegetable and soup mixture over dressing.

Top with other half of dressing.

Bake at 350 degrees for aprox. 30 min. until bubbly.