2 lb. yellow squash
1 sm. onion, chopped
1 sm. carton sour cream
1 pkg. Pepperidge Farm cornbread mix or Stove Top stuffing mix
1 carrot, grated
1 can cream of chicken soup
1 stick butter

Add salt to squash and cook 5 minutes; drain. Add carrot, onion, soup and sour cream. Melt butter and add to vegetable mixture. Put 1/2 of stuffing in the bottom of a casserole dish, then add squash mixture, then the rest of the stuffing mix. Bake at 350 degrees until bubbly. Can make two casseroles and freeze one.