3 summer squash
Carrots, 1 bunch
Onions
4 oz. cream cheese
1 can cream of chicken soup
1 1/2 bags Pepperidge Farm stuffing
1/2 c. butter

Cut up squash into small pieces along with carrots; boil until soft. Drain water.

Cream together cream cheese and chicken soup. Mix together all ingredients. Melt butter, then mix stuffing. Take half of stuffing and line bottom of casserole dish. Add squash mix, then the rest of stuffing mix.

Bake at 350 degrees 30-40 minutes.