3 to 4 lbs. yellow squash, cleaned and sliced
1 onion, chopped
1 can cream of chicken soup
1 pkg. Stove Top stuffing
1 pt. sour cream
1 stick of butter
1 carrot, grated

Boil sliced squash and onion for 3 to 5 minutes. Drain. Add to squash the sour cream, soup, and carrot. Melt butter and add to the stuffing and seasoning packet. Put 1/2 the stuffing on the bottom of a greased casserole dish. Put veggie mixture on top of it and then top veggies with remaining stuffing. Bake 1 hour at 350 degrees.

This is a delicious way to use up all that extra squash from the garden, and it doesn't even taste like squash!