Gloria Nelson's Yellow Squash Casserole

6 cups yellow or zucchini squash (can use both)
1/4 cup onion
Stove Top stuffing, prepared
1 can cream of chicken soup
1 can cheese soup
1 cup sour cream
1 cup grated carrot

1. Parboil squash and onions for about 5 minutes; drain. Mix soups, sour cream, carrots, and squash together. Put a small layer of stuffing mis on the bottom of casserole dish. Then pour the squash mixture over the top and cover with the remaining stuffing. Can be topped with grated cheese. Bake at 350 degrees for 35 minutes or until bubbly hot.