8 to 12 sm. squash or zucchini, diced
1 lg. onion, chopped
Salt and pepper to taste
1 lg. carrot, grated
1 c. sour cream
1 can cream of chicken soup
1 stick butter
1 pkg. herb seasoning stuffing mix Pepperidge Farm (8 to 10 oz.)

Boil squash until just tender, drain. Toss all ingredients together. Pour in casserole dish. Bake at 350 degrees until bubbly, about 25 to 30 minutes. Serves 6 to 8.