2 lbs. yellow squash (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded (grated) carrot
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter

Cook squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream, and grated raw carrot and fold in squash mixture. Mix stuffing mix with butter and spread half of stuffing mixture in baking dish. Spoon vegetables in and cover with rest of stuffing mixture. Bake 25 minutes at 350 degrees. Serves 6.