2 lb. fresh yellow squash, cooked and drained
1 carrot, grated
1 onion, grated
1 c. light sour cream
1 can cream of chicken soup
1 stick butter, melted

Mix 1/2 stick butter with 1/2 package Pepperidge Farm herb stuffing.

Grease large casserole dish. Sprinkle 1/2 of stuffing mix in bottom of dish. Combine all other ingredients and pour into dish. Top with remaining stuffing mix. Bake at 350 degrees until bubbly, about 45-60 minutes. Serves 10.