3 to 4 c. squash, boiled and mashed fine
1 can of diced carrots, drained
1 pkg. Pepperidge Farm Corn Bread Dressing
1 stick of butter
1 med. sour cream (8 oz.)
1 can of cream of chicken soup
1/2 med. onion, chopped
Salt and pepper to taste

Put into a casserole dish a layer of squash, then another layer of squash on top of this. Spread evenly over this a layer of finely chopped onion. Mix corn bread stuffing with butter.

Place a layer of carrots over the onions. Spread stuffing over the carrots. Reserve a little of the stuffing to sprinkle over the top layer later.

Mix sour cream and chicken soup. Spread this mixture over the top of the stuffing with a knife. Cut through the casserole with the knife vertical and crosswise. Top with the remaining stuffing.

DO NOT STIR. Cover with foil, bake at 350 degrees for 30 minutes. Remove foil and bake at 250 degrees for 15 minutes.