8 c. yellow squash, cut up
1 tbsp. chopped onion
1 c. sour cream
1 can mushroom soup
1 c. shredded carrots
1/2 c. butter
1 pkg. Stove Top stuffing
1 tsp. sherry

Cook squash 5 minutes and drain. Combine soup, sour cream and carrots. Add squash. Combine stuffing, butter and sherry. Spread half of stuffing on bottom of casserole. Spoon squash mixture next, add remaining stuffing. Bake 300 degrees for 25 minutes.