3 lbs. yellow squash, cut up
1/2 tsp. salt
1 onion, chopped
1 c. sour cream
1 med. carrot, grated
1 stick butter, melted
1 pkg. Pepperidge Farm herb seasoning stuffing mix (7 oz.)
1 can cream of chicken, celery or mushroom soup

Combine squash, onion, salt and a small amount of water in pan. Bring to a boil and cook gently until squash is tender. Drain and mash. Combine 1/2 of the stuffing mix with the butter. Combine other half of stuffing mix with the squash, sour cream, soup and carrots. Put in baking dish. Take the other half of the stuffing and butter and put on top. Bake at 375 degrees for 30 minutes.