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Submitted by: Tressie Salton from Charleston, WV
Originally shared on the web 02/14/2011

2 lbs. yellow squash, peeled and diced
1 onion, chopped
10-3/4 oz. can cream of chicken soup
8-oz. container sour cream
1 c. carrots, peeled and shredded
8-oz. pkg. herb-flavored stuffing mix
1/2 c. margarine, melted

In a saucepan, cover squash and onion with water; bring to a boil over medium heat. Boil for 5 minutes; drain. In a large bowl, mix together soup and sour cream. Fold in carrots and squash mixture; set aside. Toss stuffing mix and melted margarine together. Spread half of stuffing mixture in a greased 12"x8" glass baking pan. Pour in squash mixture; top with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Cover with foil if needed to avoid overbrowning. Serves 6 to 8