2 lbs. (6 cups) yellow and green squash
1/2 cup chopped onion
3-4 bay leaves
Pinch of thyme
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheese
8 ounce seasoned stuffing
1 cup butter melted
2 carrots, shredded
Cook squash, onion and seasonings for 5 minutes, drain and set aside. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing and butter; spread 1/2 mixture on baking dish. Spoon vegetables on top. Sprinkle remaining stuffing on top. Bake at 350 degrees F for 30-40 minutes.