1 stick butter
8 oz. pkg. Pepperidge Farm stuffing
2 lbs. sliced yellow squash or zucchini
1 med. onion, chopped
1 c. shredded carrot (or can be grated)
1 can cream of chicken soup
1 c. sour cream
Salt and pepper

Melt butter, add to stuffing mix, set aside. Cook squash and onions for 7 minutes (until partially cooked). (My hint use very little water over low heat.) Drain squash and onions very well. Add carrots, soup and sour cream to squash mixture. In shallow casserole, spray dish, layer bottom with 1/2 stuffing mix. Spoon squash mixture over this. Top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes until bubbling and brown.