2 lbs. yellow squash, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook squash and onion in boiling, salted water 5 minutes and drain. Combine soup and sour cream with squash; add carrot. Combine and mix stuffing and butter. Spread 1/2 mix in 12 x 7 1/2 x 2 inch dish. Spoon squash mixture on top and sprinkle remaining stuffing mix on that. Bake at 350 degrees for 30 minutes. Serves 6.