2 1/2 pounds yellow squash, cut into 1/4-inch slices

1 onion, chopped

2 1/2 teaspoons salt, divided

1 cup carrots, peeled & grated

1 can (10 3/4 oz.) cream of chicken soup

1 cup sour cream

1 (8-oz) can water chestnuts, drained & chopped

1 cup herb-flavored stuffing mix

1/2 cup butter, melted

Preheat the oven to 350 degrees.

In a Dutch oven or saucepan. add the squash, chopped onion and 2 teaspoons of salt. Bring to a boil and cook for 5 minutes. Drain well and set aside.

In a large bowl add the carrots, cream of chicken soup, water chestnuts, sour cream and remaining salt, stir together. Fold mixture into the squash.

In a smaller bowl combine the stuffing mix and butter. In a lightly greased 9x13 baking dish, spoon half the stuffing mixture in the bottom of dish. Spoon the squash mixture over the stuffing mixture and top with remaining stuffing mixture.

Bake for 30-35 minutes. After about 20 minutes, remove and cover with aluminum foil and bake remaining 10-15 minutes.

let it stand for 10 minutes before serving.