2 lbs. yellow squash, sliced
1 med. onion, sliced
1 c. sour cream
1 can creamed soup (any flavor)
2 lg. carrots, shredded
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1 stick butter, melted

Cook squash and onion in salted water until just tender. Melt butter and mix into stuffing mix. Line the bottom of dish with half the mixture. Mix sour cream, soup and carrot in large bowl. Drain squash very well, then mix into sour cream. Pour over stuffing mix and spread. Top with remaining stuffing mix and bake at 350 degrees for 1/2 hour to 45 minutes.