2 lb. summer squash, sliced, cooked & drained
1 carrot, grated
1 onion, grated
1 stick butter
1 (8 oz.) pkg. herb stuffing
1 (8 oz.) carton sour cream
1 can cream of chicken soup

Mix together squash, carrot and onion. Melt butter; mix with herb stuffing. Add half of stuffing mixture to squash. Add sour cream and chicken soup. Put in shallow baking casserole. Sprinkle with remaining stuffing. Bake 20-30 minutes at 350 degrees.

Serves 6-8.