2 lb. yellow squash, quartered and sliced in 1/3 inch slices
1 med. onion, quartered and sliced in 1/3 inch slices
1 stick butter
1 carrot, grated
1/2 pt. sour cream
1 can cream of chicken soup
1 can sliced water chestnuts, drained
1/2 pkg. Pepperidge Farm herb stuffing (divide and set aside half for topping)

Saute squash and onion in melted butter until tender crunchy. Combine vegetables with remaining ingredients, using half of stuffing and stir to mix. Spoon mixture into buttered 11 x 7 x 2 inch casserole and top with remaining half of stuffing that has been tossed with 2 to 3 tablespoons melted butter. Bake at 350 degrees for 20 to 25 minutes. Serves 6 to 8.