Yellow Squash Casserole

2 pounds yellow summer squash, sliced
1/2 cup onions, chopped
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package Pepperidge farm herb seasoned stuffing mix
1/2 cup melted butter
3 cups grated cheddar cheese

Heat oven to 350�F. Combine squash and onion in large saucepan. Cover with water and add a little bit of salt. Cook until tender, about 5 minutes, then drain. Combine soup and sour cream in large bowl and stir in grated carrots. Add squash and onions. Combine stuffing mix with butter and spread half on bottom of a 10x10 inch casserole dish. Cover with half of squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350�F for 45 minutes or until heated through. Serve hot.