2 lbs. yellow squash
1/4 c. onion
1 c. grated carrot
1 pkg. Pepperidge Farm Herb Stuffing
1 c. sour cream
1 can cream of chicken soup, undiluted
1 stick butter, melted

Boil sliced squash and onion together until tender. Drain well. In bowl mix sour cream, grated carrots and soup. Melt butter and mix with stuffing mix. Combine drained squash and onions with sour cream mixture. Pour into casserole and top with stuffing mixture.

Bake at 350 degrees for 1/2 hour.