6 c. yellow squash
1/4 c. diced onion
1 grated carrot
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of asparagus soup
1 c. sour cream
1 pkg. stuffing mix

Slice and cook the squash until tender and drain. Stir in the onion and carrot with the squash while cooking. Mix together the soups and sour cream. In a casserole start with a layer of stuffing mix, then squash, then mixture, then rest of stuffing mix. I use Pepperidge Farm for stuffing mix. Bake for 35 to 45 minutes at 350 degrees.