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

Cook squash and onion in boiling water for about 3 minutes; drain. Combine stuffing mix with melted butter. Spread half of stuffing mix in casserole. Mix soup, sour cream, carrots and squash. Pour over stuffing mix in casserole. Sprinkle rest of stuffing mix over top.

Bake at 350°F for 25 to 30 minutes.

Serves 6.