4-5 lbs. yellow squash, sliced
2 onions, chopped
1 green pepper, chopped
2 carrots, shredded
1 can condensed cream of mushroom soup
1 c. sour cream
8 oz. Pepperidge Farm Cornbread Stuffing Mix
1/2 c. butter, melted

In large saucepan, cook squash, onion and green pepper in boiling salted water for 10 minutes. Drain. Add soup, carrots and sour cream. Mix gently.

Combine stuffing mix and butter. Spread half of stuffing mix in the bottom of a large casserole dish. Spoon in squash mixture. Top with remaining stuffing. Bake at 350 degrees for 35-45 minutes.