2 lb. (6 c.) sliced summer squash
1 carrot, grated
1 sm. onion, minced
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. Pepperidge Farm crushed seasoning
1/2 c. melted butter

Cook squash in boiling water for 5 minutes, drain. Combine soup, sour cream, carrot, onion and squash. Combine butter and stuffing mix. Spread 1/2 of stuffing mixture in 12 x 7 1/2 inch buttered baking dish. Spoon vegetables. Mix on top and sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 30-35 minutes. Variations: Add cooked chunks of chicken.