2 lbs. yellow squash, sliced (6 c.)
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. herb seasoned stuffing mix
1 stick butter, melted
1/4 c. onion, chopped
Cheese, shredded

In saucepan, cook sliced squash and chopped onion in boiling salted water for 8 minutes and drain. Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of mix on bottom of 12 x 7 1/2 x 2 inch baking dish. Pour in squash mixture, sprinkle remaining stuffing over top. Bake for 25 to 30 minutes or until heated through at 350 degrees. Top with shredded cheese (any kind you like) 5 minutes before taking out of oven. Serves 8.