4 c. cooked yellow squash, season to taste, lightly cooked
Salt & pepper
1 lg. carrot, grated
1 c. stuffing mix
1 can cream of chicken soup
8 oz. sour cream
2 tbsp. butter

Butter large casserole dish. Sprinkle with 1/4 of stuffing. Add squash. Mix carrots, soup and sour cream; pour over squash. Top with remaining stuffing and dot with butter. Bake at 350 degrees for 1 hour, uncovered. Serves 8 to 12.