3 lbs. yellow squash, sliced
3 med. onions, sliced
3 lg. carrots, grated
1 tsp. each pepper and salt
2 (16 oz.) cans cream of chicken soup (not diluted)
1 (16 oz.) carton sour cream
1 pkg. Pepperidge Farm herb stuffing mix

Cook squash with carrots, onions, salt and pepper until done (not too soft). Drain well. Blend in cream of chicken soup, undiluted. Mix sour cream with stuffing mix. Put 1/2 on bottom of a 3 quart casserole. Pour squash mixture over. Put remaining stuffing over top. Bake 350 degrees 35-45 minutes.