6 to 7 yellow bottle-necked squash, diced
2 or 3 carrots, grated
1/2 to 3/4 stick butter
1 can cream of chicken soup
1 (8 oz.) sour cream
1 1/2 to 2 c. cheese of choice (I use mild grated or medium Cheddar)
1 1/4 c. herbed version Pepperidge Farm stuffing mix

In large saucepan, cook first three ingredients until almost tender, about 4 minutes. Add soup, sour cream and cheese. Stir until blended. Add stuffing mix, toss to coat and transfer mixture to buttered 9 x 13-inch baking pan.

Bake approximately 45 minutes at 350°F until bubbling and browned on top.