2 lb. yellow squash, sliced
1/2 c. chopped onion (1 onion)
1 can cream of mushroom soup
1 lb. fresh mushrooms, sliced
1 c. sour cream
1 lg. carrot, shredded
1 (8 oz.) box herb stuffing mix (small cubes)
1 stick butter, melted

Cook squash and onions in 2 cups of water with a little salt. Drain and set aside. Saute mushrooms in separate pan and drain. Mix soup, fresh mushrooms, sour cream, and carrots in a bowl. Fold into squash and onion mix. Add butter and herb mixture. Place 1/2 of herb mixture in a baking dish (oblong). Add squash mixture on top of that. Then add the rest of the herb mixture on top of squash. Bake at 350 degrees for 30 minutes.