6 c. diced zucchini
1 c. grated carrots
1/4 c. diced onion
1 cube butter
1 can cream of mushroom soup
1 c. sour cream
1 pkg. Stove Top stuffing
4 oz. can diced Ortega chilies

Saute squash, carrots, and onion in butter until tender. Add soup and sour cream and mix. Add chilies, stuffing, seasoning and all but 1/2 cup bread crumbs of stuffing. Pour into 9x13 inch pan. Sprinkle on remaining 1/2 cup bread crumbs. Bake 20 minutes at 350 degrees.