2 lbs. summer squash, sliced
1/4 c. chopped onion
1 c. sour cream
1 c. shredded carrots
1/2 c. butter
1 can cream of chicken soup
8 oz. pkg. Pepperidge Farm Stuffing

In saucepan cook squash and onions until tender; drain. Combine sour cream, chicken soup and stir in carrots and drained squash and onions. Mix stuffing mix and butter. Spread half of mixture on bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetables on top. Sprinkle remainder of stuffing mixture over vegetables. Bake at 350 degrees for 30 minutes.