2 cans of squash (drained) or 1 1/2 lbs. fresh yellow squash
1 lg. carrot, grated
1 lg. onion, grated
Salt and pepper to taste
1 chicken bouillon cube
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 stick butter
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing

Cook squash, carrot, onion, salt and pepper, and bouillon cube in water until vegetables are just tender; drain well. Add cream of chicken soup and sour cream. Mix and cool.

Melt butter and pour over cornbread stuffing mix. Toss to coat. Put half in bottom of baking dish. Pour in squash mixture; top with remaining half of stuffing mix. Bake in 325 degree oven for 45 minutes. Makes 8-10 servings.