2 c. cooked mashed yellow squash
1 med. onion, minced
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. grated carrots
1 c. scalded milk
1/2 c. melted butter
1 c. shredded sharp Cheddar cheese
2 eggs, beaten
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. herb seasoned stuffing

Combine all ingredients except 1/4 of stuffing mix. Spoon into a lightly greased 3 quart casserole; top with reserved stuffing mix. Bake at 350 degrees for 45 minutes. Yield: 8 to 10 servings.