Carrot and Squash Casserole

5-6 yellow crook neck squash, washed, scraped, and sliced

1 can cream of chicken soup

8 oz. Pepperidge Farm herb stuffing

1 medium onion, chopped

16 oz. sour cream

1 c. grated carrots

butter

Boil squash and onion until done. Drain. Add carrots, sour cream, and soup. Line square baking dish with 1/2 of cry stuffing. Pour squash mixture over top. Sprinkle remaining stuffing over top and dot with butter. Bake at 350 for 30 minutes.