2 lbs. yellow squash, cut in slices
1 (10 1/2 oz.) can cream of chicken soup
1/2 of soup can of water
1 c. carrots, shredded or grated
1/2 c. onions, chopped
1/2 c. butter
2 (6 oz.) pkgs. Pepperidge Farm seasoned stuffing mix
1 (8 oz.) container sour cream

Cook squash and onions 5 to 10 minutes; add salt. Drain. Combine with soup, sour cream, and carrots. Melt butter in skillet; add seasoned stuffing and mix according to its package. Put half the stuffing in bottom of casserole or flat (8 x 12 inch) baking dish. Add squash mix on top of stuffing; put rest of stuffing over top. Bake at 350 degrees for 30 minutes. Will serve 8 to 10.