Use 9 x 13 inch pan. Oven at 350 degrees for 30 minutes.

3 lb. yellow or green squash
2 onions, chopped
Salt to taste
1 1/2 c. grated carrot
1 1/2 c. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. herbed stuffing mix or bread crumbs mixed with 1 stick butter

Cook squash and onions until tender, drain and m ash. Combine sour cream, soups, carrots and squash. Layer 1/2 stuffing-vegetable mixture. Top with stuffing. Bake until bubbly.