2 c. cooked yellow squash
1 med. onion, minced
1 (10 oz.) can cream of chicken soup, undiluted
3/4 c. grated carrots
1 c. scalded milk
1/2 c. melted butter
2 eggs, beaten
8 oz. sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix, divided

Combine all ingredients except 1/4 of stuffing mix. Spoon into lightly greased 13 x 9 inch casserole; top with reserved stuffing mix mixed with 1/2 cup butter. Bake at 350 degrees for 45 minutes. Check after 30 minutes for browness. Yield: about 12 servings.