3 c. yellow crook neck or zucchini squash
1/4 c. chopped onion
1 c. shredded carrots
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. poultry stuffing
1/2 c. butter

Cook squash, onion and carrots in boiling water for 5 minutes or until tender; drain. Combine soup and sour cream, fold in drained vegetables. Melt butter in 9"x13" pan. Add poultry seasoning. Mix thoroughly. Take out one half of crumb mixture. Spread remaining 1/2 evenly over bottom of pan. Spoon vegetable mixture over crumbs. Sprinkle remaining crumbs on top of vegetables. Bake at 350 degrees for 30 minutes.