2 lb. cooked, cut up yellow squash
1 med. onion, chopped
2 carrots, grated
1 can cream of chicken soup
1 stick melted butter
1 c. sharp cheddar cheese, grated
1/2 carton sour cream
1 1/2 c. herb-seasoned stuffing mix

Combine all ingredients; spoon into lightly greased casserole. Top with corn flake crumbs. Bake at 350 degrees for 45 minutes.