2 lbs. squash, sliced
1/4 c. chopped onion
1 can cream of chicken or mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) stuffing mix
1/2 c. butter, melted

In saucepan, cook squash and onion in boiling salt water; drain. Combine soup and sour cream. Stir in shredded carrot. Fold in squash and onions. Combine stuffing and butter. In casserole line bottom with part of stuffing, pour all other ingredients and top with rest of stuffing. Bake at 350 degrees for 25-30 minutes.