3 cups Pepperidge Farms Corn Bread Stuffing
1/4 cup butter, melted
1 can (10 3/4 oz.) Campbell's Cream of Chicken soup
1/2 can sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
1/4 cup shredded carrot
1/2 cup shredded cheddar cheese (2 oz.)

Mix stuffing and butter. Reserve 1/2 cup stuffing mixture. Spoon remaining stuffing mixture into 2 quart shallow baking dish. Mix sour cream, soup, yellow squash, zucchini, carrots and cheese. Spread over stuffing mixture. Sprinkle reserved stuffing over soup mixture.

Bake at 350°F for 40 minutes or until hot.