2 lb. diced yellow squash, cooked until tender
1 whole carrot, coarsely chopped
1 onion, chopped
1 stick butter, melted
1 can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
4 oz. Pepperidge Farm cornbread stuffing, not seasoned

Mix all ingredients plus 1/2 of the stuffing and put in a greased casserole dish (shallow). Sprinkle remaining crumbs. (May use more if desired.) Bake at 350 degrees for about 20 minutes.