2 lbs. yellow squash
1/4 c. chopped onion

Cook for 5 minutes or until tender. Drain.

Combine with:

1 c. grated carrots
1 can condensed cream of chicken soup
1 c. sour cream

Set aside.

In large bowl combine:

8 oz. seasoned stuffing mix
1/2 c. melted butter

Place half of stuffing mixture into bottom of large casserole. Add squash and soup mixture. Top with remaining stuffing. Bake at 350 degrees for 30-40 minutes.