2 lbs. or 6 c. fresh yellow squash, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. dairy sour cream
1/2 c. shredded carrots
1/2 (8 oz.) pkg. Pepperidge Farms stuffing mix
1/2 c. (1 stick) melted butter

Cook squash, onions and carrots in salted water for 5 to 10 minutes. Drain. Combine soup and sour cream. Pour over squash. Add stuffing mix and butter. Place in 1 1/2 quart baking dish. Bake at 350 degrees for about 45 minutes. Serve hot. Can be made the night before but bake when needed and serve hot. Can be warmed up.