2 lbs. yellow squash (6 c. sliced)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
Salt and pepper to taste
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

Cook squash and onion. Stir in carrots, salt, pepper. Fold in squash and onions. Combine the stuffing mix and butter. Spread half of stuffing mix in bottom of 7 1/2 x 12 x 2 inch pan. Spoon on vegetable mixture; add rest of stuffing. Bake at 350 degrees for 25-30 minutes.