2 lbs. yellow squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Pepperidge farm herb season stuffing mix
1/2 c. butter, melted

Cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of baking dish. Spoon vegetable mix on top. Spoon other 1/2 of stuffing mix on top of vegetable mix. Bake at 350 degrees for 25 to 30 minutes.