2 med. size summer squash (yellow & green can be mixed)
1 grated carrot
1 can cream of chicken soup
1 pkg. cornbread stuffing mix
1 stick butter, melted
1 grated onion
1 c. sour cream

Mix melted butter with stuffing. Reserve 1/4 cup for topping. Cook squash and drain. Mix all ingredients together and put in oven proof dish. Top with reserved crumbs. Bake at 400 degrees for about 50 minutes. Cover loosely the last part of the cooking time to prevent over browning.