Squash Casserole

(I love squash! My Aunt Becky gave me this recipe a few years ago. I usually like squash cooked in a little water with salt, pepper, and onion, but this recipe is really good when you want a little something different.)

8 small yellow squash, sliced
1 small onion, chopped
1 small carrot, grated
1 stick butter
1 box Stove top stuffing mix (cornbread variety)
1 can cream of chicken soup (or cream of mushroom soup)
1 cup sour cream
1/2 cup sharp cheddar cheese

Simmer squash slightly, and drain. Melt butter, and saute onion and carrot for 5 minutes. Add stuffing mix to butter mixture and blend until moist. Remove from heat. (Do not use seasoning packet from stuffing box) Grease a 9 x 13 baking dish. Cover the bottom with half of the stuffing mixture. Layer all of the squash. Salt and pepper. In a bowl, blend soup and sour cream. Spread over squash. Sprinkle with cheese and then the other half of the stuffing mixture.
Bake uncovered for 30 minutes at 350 degrees.