Total Calories: 540
Cook squash and onion in boiling, lightly salted water for about 3 minutes (squash must still be a little crisp). Drain. Combine chicken soup and sour cream. Stir in shredded carrots, squash and onion add salt to taste. Combine stuffing mix with butter. Spread half the stuffing mix in the bottom of a 2-quart oblong baking dish. Spoon vegetable mixture on top of stuffing, then sprinkle the rest of the stuffing on top of the vegetable mixture. Bake at 350° for 25 to 30 minutes or until hot and bubbly.
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