2 lbs. yellow squash, sliced
Salt and pepper to taste
Tabasco to taste
1 can (10 3/4 oz.) cream of chicken soup
1 c. sour cream
2 carrots, coarsely chopped
1 med. onion, chopped
1/4 lb. butter, melted
1 pkg. (8 oz.) Pepperidge Farm Herb Stuffing

In saucepan, cook squash for 5 minutes; drain and mash. Season to taste. Add soup, sour cream, carrots and onion to squash.

Combine butter and stuffing mix. Spread half the stuffing in a greased 2 quart casserole. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 45 minutes to 1 hour.

NOTE: This may be prepared the day before serving. (8-10 servings)