2-3 lb. zucchini & summer squash (some of each)
1 can cream of chicken soup
1 pt. sour cream
1 stick corn oil butter
1 c. grated carrots
1 onion, diced
1 sm. pkg. Pepperidge Farm herb stuffing mix

Mix together the sour cream, soup and grated carrots. Cook together the zucchini, summer squash and onions for 5 minutes; drain well.

Melt butter and mix with dry stuffing mix. Grease a 2 quart casserole dish. Place 1/2 of the stuffing mix in the bottom of casserole. Add the mixed squash and sour cream mixture. Sprinkle the other half of the stuffing on top. Bake for 30 minutes in a 350 degree oven.