6 c. yellow squash, cut in 1" cubes
1/4 c. chopped onions
1 can condensed chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

Cook squash and onion in boiling, salted water for 5 minutes. Drain. Combine soup, sour cream and carrots, fold in squash and onions. Combine butter and stuffing mix, spreading half into a baking dish, spoon squash mixture over the top and then finish off with the rest of the stuffing mixture. Bake at 350 degrees for 30 minutes or until heated thoroughly.