YELLOW SQUASH AND CARROT CASSEROLE

6 cups yellow squash, sliced
1/2 cup onion, chopped
1/2 tsp salt
1/2 cup butter or margarine, melted
1 (8 oz) pkg stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup sour cream
1 cup grated carrots

Heat oven to 350 degrees F. Grease 2 quart casserole.

Cook squash and onions in a small amount of salted water about 5 minutes.

Combine butter and stuffing mix; set aside.

Drain squash and onion; add soup and sour cream, fold in carrots. In a prepared casserole dish place alternate layers of stuffing mix and squash mixture, beginning and ending with stuffing mix.

Bake 25 minutes.

Serves 6-8