2 1/2 c. cooked squash (more if desired)
1 med. onion, minced
1 can cream of chicken soup
3/4 c. grated carrots
1 c. scaled milk
1/2 c. melted butter
1 c. shredded sharp Cheddar cheese
2 eggs, beaten
1 (8 oz.) carton sour cream
3/4 of an 8 oz. pkg. seasoned stuffing mix

Combine all ingredients except 1/4 of stuffing mix. Spoon into lightly greased 3-quart casserole. Top with reserved stuffing mix. Bake at 350 degrees for 30 to 40 minutes or until hot and bubbly. Yield 10 to 12 servings.