1 yellow squash, sliced
1 green squash, sliced
1 medium onion, sliced
2 large carrots, shredded
1 can cream chicken soup
1 c. sour cream
1 pkg. herb stuffing
salt and pepper

Cook squash, but not well done. Mix soup and sour cream. Add squash, onions and carrots. Put half stuffing in baking pan. Pour squash mixture over it and place remainder of the stuffing on top. Dot with butter.

Bake at 350°F for 30 minutes.