6 c. summer squash
1 diced onion
8 oz. sour cream
1 can cream of chicken soup
1 grated carrot
Salt and pepper

Mix together:

1 stick melted butter
8 oz. Pepperidge Farm herbed stuffing

Put stuffing, melted butter in bottom of large casserole. Save 1/4 cup for topping.

Mix summer squash and sour cream, soup, carrots, salt and pepper together and put on top of crumbs. Spread 1/4 cup stuffing on top. Bake at 350 for 30 minutes.