2 lb. summer squash
3/4 c. grated carrots, or slivered
1/2 c. chopped onion
6 tbsp. butter
1 can cream of chicken soup
1 c. sour cream

Cook squash until tender in salted water. Drain.

Saute carrots and onion in butter. Mix together other ingredients. Place in greased casserole. Sprinkle 1/2 cup grated Cheddar cheese and stuffing crumbs over top. Bake at 350 degrees for 30 minutes.