2 lb. yellow or zucchini squash (or 6 c. sliced thinly)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1/2 c. melted butter
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix or cornbread stuffing mix with 1 tsp. poultry seasoning & 1 tsp. sage

Cook squash and onion in salted boiling water for 5 minutes. Drain. Combine squash and onion with soup and sour cream. Add carrots. Combine stuffing and butter, press 1/2 into bottom of 2 1/2 quart casserole. Cover with squash mixture. Top with remaining stuffing. Bake at 350 degrees for 25-30 minutes.