2 c. cooked yellow squash
1 tbsp. grated onion
1 can cream of chicken soup
1 c. sour cream
1 carrot, grated
salt and pepper to taste
1 bag Pepperidge Farm stuffing mix
butter

Mash squash; stir in onion, soup, sour cream, carrot, salt and pepper. Sprinkle layer of stuffing mix in buttered casserole. Add squash mixture; cover with layer of stuffing mix. Dot generously with butter.

Bake in preheated 350°F oven for 30 to 40 minutes. This dish freezes well.