2 lbs. yellow or zucchini squash
1/4 c. chopped onions
1/2 c. melted butter
1 c. sour cream
1 can cream of chicken soup
1 c. shredded carrots
8 oz. pkg. Pepperidge Farm Herb Stuffing

Boil the onions and squash in salted water for five minutes. DRAIN. Combine the butter and stuffing. To the squash mixture, add sour cream, soup and carrots. Place half the stuffing mixture in a 9x11 inch baking dish. Add the squash mixture and top with the remaining stuffing. Bake in 350 degree oven for 25-30 minutes. Serves 8 people.