Squash Casserole

2 lbs yellow squash or zucchini
1/4 cup chopped onion
1 can Cream of Chicken soup
1 cup sour cream
1 cup shredded carrots
1 (8 oz) package stuffing mix
1/2 cup butter or margarine

In a sauce pan, cook diced squash and onion in boiling salted water for 4 to 5 minutes. Drain and combine soup and sour cream, stirring in carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half of stuffing mix in 12 by 7.5 baking dish. Spoon vegetables on stuffing, then add rest of stuffing mix. Bake at 350 degrees for 25 to 30 minutes.