30 oz. frozen yellow squash or zucchini or chopped broccoli
2 sm. onions, chopped
5 sm. carrots, grated
1 c. sour cream
1 can cream of mushroom soup
1 pkg. (8 oz.) Pepperidge Farm cornbread stuffing mix
1 stick butter

Cook squash and drain. Mix half of stuffing mix with melted butter and cover the bottom of a large casserole with it. Mix remaining ingredients together and place in casserole. Bake 35 minutes at 350 degrees. 12 servings.