6 med. yellow squash, sliced into "coins"
1/4 c. minced onion
1 c. sour cream
1 can cream of chicken soup
1 c. shredded carrots
1 pkg. stuffing mix
1/2 c. butter, melted

Cook squash and onion until tender. Mix soup, sour cream and carrots together. Mix stuffing with batter and put half in bottom of casserole dish. Add squash and onions, pour soup and sour cream mixture on top. Cover with remaining stuffing mixture. Bake 30 minutes at 375 degrees.