2 lbs. yellow squash or green zucchini
1/4 c. chopped onions
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb Pepperidge Farm stuffing mix
1/4 lb. butter

Boil squash and onions in salted water 10-15 minutes. Drain. Mix soup, sour cream, add carrots, squash, and onions. Melt butter in saucepan; add stuffing mix. Put 1/2 the stuffing mixture in pan; pour squash mixture on top. Sprinkle remaining crumb mixture on top. Bake 25-30 minutes at 350 degrees. Pan size, 9 x 12 inch. Delicious!