2 to 3 c. cooked, mashed yellow squash
1 med. onion, minced
3/4 c. chopped or grated carrots
1/2 c. melted butter
1 (8 oz.) carton sour cream
1 can cream of chicken soup, undiluted
1 c. scalded milk
2 eggs, beaten
1 (8 oz.) pkg. stuffing mix

Cook squash, carrots and onion together until tender, drain well. Combine all other ingredients with cooked mixture. Spoon into lightly greased casserole dish. Top with crushed crackers and bake at 350 degrees for 45 minutes or until golden brown and bubbly.