2 lbs. zucchini squash
1 onion
Salt to taste
1/4 stick butter
1 can cream of mushroom soup
8 oz. sour cream
1 grated carrot
1 bell pepper, chopped
1 Pepperidge Farm stuffing mix
1 stick butter

Cook squash, onion and salt until tender; drain. Add butter, soup, sour cream, carrot and bell pepper. You can add a little milk if too thick; set aside. Brown in skillet Pepperidge Farm mix and butter. Add 2/3 of mixture to squash mixture and stir. Put remaining on top of casserole and bake for 30 minutes at 350 degrees.