2 - 2 1/2 lbs. yellow squash (cooked)
1/2 c. onion, chopped
1 can cream of chicken soup
1/2 pt. sour cream
1 c. shredded carrots
1/2 to 3/4 pkg. Pepperidge Farm stuffing or cornbread stuffing
1 stick butter
(Grated cheese for top)

Cook squash and 1/2 onion until tender. Drain well. Mix all other ingredients in bowl - fold in cooked squash. Pour all into greased casserole (baking) dish. Sprinkle top with some of the crumbs.

Bake at 350 degrees for 45 minutes to 1 hour. Before removing from oven, sprinkle grated cheese on top and let melt. Serves 10.