1/4 c. sour cream
1 can cream of chicken soup
1 pkg. of Pepperidge Farm cornbread stuffing mix
1 onion
1 carrot
2 cans drained cooked or fresh squash
1 stick butter

Mix cornbread mix with 1 stick melted butter. Coat bottom of pan with 1/2 mixture. Put in blender or cut up fine the onion and carrot. Add this to the can of soup, a little salt and pepper and squash and 1/4 cup sour cream. Pour out into pan. Put remaining cornbread mix on top of mixture. Bake at 325 degrees for 30 minutes.