4 lb. zucchini or summer squash, cubed
2 lrg. carrots, sliced thin
2 med. onions, chopped
1 can cream of mushroom soup, undiluted
16 oz. pkg. herb stuffing mix
1 pt. sour cream
1 stick butter

Sauté veggies in butter until tender-crisp. Season with salt and pepper. Combine soup and sour cream and mix with stuffing mix and vegetables. Cover with foil.

Bake at 325°F for about 35 min., remove foil cover to crisp top, if desired. Omit sour cream and it still tastes good. Also add chopped green pepper, fresh peas, etc.

Pour into foil cake pans and freeze, or you can use it right away.

Makes 4 or 5 servings.