2 lbs. squash
1 can Campbell cream of chicken or nacho cheese soup
2 to 3 grated carrots
1 c. sour cream
1 stick butter
1 chopped onion
1 pkg. Pepperidge Farm stuffing

Cut up squash and cook until tender, drain thoroughly. Mix all ingredients, using half of stuffing. Sprinkle other half of stuffing on top. Put in 8 x 8 x 2 inch casserole dish. Bake at 350 degrees for 25 to 30 minutes or until bubbly.