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6 c. summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb season
stuffing mix
1/2 c. melted butter

Cook squash and onion for 5 minutes. Drain. Combine
cream of chicken soup and sour cream, stir in carrots. Fold in
squash and onion, combine 1/2 stuffing and butter. Put 1/2
stuffing mix in bottom of 12 x 7 x 2-inch pan. Spoon vegetable
mixture on top. Sprinkle stuffing on top. Bake 350 degrees for 25 to
30 minutes.

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