6 c. yellow squash, cooked and mashed
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
8 oz. pkg. stuffing mix, seasoned
1/2 c. melted butter

Slice and cook squash and onion. Drain and mash. Add soup, sour cream and carrots. Mix butter and stuffing together. Put half of the stuffing in bottom of casserole dish. Add squash mixture, then add rest of stuffing as top layer. Bake 350 degrees for 30 minutes.