2 lb. squash, sliced
1/4 c. chopped onion
1 can cream of mushroom, chicken or celery soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1 c. melted butter

Cook squash and onion in boiling water for 5 minutes; drain. Combine soup and sour cream (as soup comes from the can). Stir in carrots and fold in squash and onion. Combine stuffing mix and melted butter. Spread half of stuffing mix in casserole. Add vegetables. Put rest of stuffing mix on top. Bake at 350 degrees for 25 minutes or until heated through.