6 c. sliced squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. butter
1 c. grated cheddar cheese

Cook squash in boiling water, salted for 5 minutes. Drain, combine cream of chicken soup and sour cream. Add shredded carrots. Fold in drained squash and onions. Combine stuffing mix and melted butter, spread on bottom of 12"x7" pan 1/2 of mix. Spoon vegetable mixture on top. Add remaining stuffing mix on. Top with 1 cup shredded cheddar cheese. Bake 25 to 30 minutes.