2 lbs. yellow squash
2 lbs. zucchini squash
1 c. herb stuffing mix
1 stick butter, melted
1 carrot, pared and grated
1 sm. onion, diced
1 can cheddar cheese soup
1/2 can milk
French fried onions (optional)

Quarter lengthwise and slice the squash. Cook until tender, drain. Add the stuffing mix to the melted butter and allow it to stand 5 minutes. Blend soup and milk until smooth. Combine squash, carrot, onion and remaining ingredients and toss together thoroughly. Bake in a 3 to 4 quart glass baking dish, uncovered, for 30 minutes at 350 degrees. French fried onions, may be sprinkled on top before making, but don't stir them in. May also be microwaved on High for 10 minutes.