3 1/2 c. squash
2 shredded carrots
1 sm. onion, grated
1 can cream of chicken soup, undiluted
1/2 c. sour cream
1 pkg. stuffing mix
1/3 c. melted butter

Cut unpared squash into bite size pieces. Lightly cook and drain. Mix stuffing mix with butter and set aside. Mix all other ingredients with half of the dressing mixture. Put into casserole. Top with remaining half of dressing. Bake at 350 degrees for 25 minutes. Can be frozen. Serves 8 to 10.