2 yellow squash, sliced
2 lg. carrots, grated
1 sm. onion, chopped
8 oz. pkg. Pepperidge Farm stuffing mix
1 pt. sour cream
1 can cream of chicken soup or cream of celery
1 stick butter

Saute squash with onion in butter. Add grated carrot, sour cream, cream of chicken soup. Mix and set aside. Mix stuffing with butter. Put stuffing on bottom of dish, then the vegetables, then a layer of stuffing on top. Bake about 30 minutes at 350 degrees.