Squash Casserole

Provided by Leslie Scheurich

2 pounds of yellow squash
1/4 cup chopped onion
1 can of Cream of Chicken soup
1 cup of melted butter or margarine
1 cup of sour cream
1 8 ounce package of Pepperidge Farm stuffing
1 cup of shredded carrots

Cook squash and onion in 1 cup of salted water for 5 minutes or until tender, and drain.  Combine cream of chicken soup, sour cream, stir in carrots, and fold in cooked squash and onion mixture.  Combine stuffing mix and butter.  Spread half of the stuffing mixture in the bottom of the pan, add the squash mixture, and spread the stuff mixture on the top of the squash mixture.  Bake at 350 degrees for 30 minutes.