3 c. Pepperidge Farm herb seasoned stuffing mix
1/4 c. butter, melted
1 can cream of chicken soup
1 small container sour cream
2 small yellow squash, shredded
2 small zucchini squash, shredded
1/4 c. shredded carrot
1/2 c. shredded Cheddar cheese

Mix stuffing and butter. Reserve 1/2-cup stuffing mixture. Mix soup, sour cream, squash, carrot and cheese. Add to stuffing mix. Put in 2-quart casserole dish and top with reserved 1/2-cup stuffing mixture.

Bake at 350°F for 40 minutes or until hot.

Serves 8.