1 1/2 lbs. yellow squash, chunk sliced (or any kind of squash)
1 med. onion, sliced
1 can cream of mushroom soup
1 stick butter, melted
1 sm. pkg. Pepperidge Farm herb stuffing mix
1 c. shredded carrots
1 (8 oz.) carton sour cream
Salt & pepper to taste

Boil squash and onion just until tender; drain well. Mix in carrots, soup, sour cream, salt and pepper. Pour into 2 quart casserole. Mix melted butter with stuffing mix and spread evenly over squash mixture. Bake at 350 degrees for 40 minutes.