2 lbs. summer squash, sliced
1 sm. pkg. Pepperidge Farm stuffing mix
1 c. sour cream
1 sm onion, minced
1 c. carrots, sliced
1/2 c. butter
1 can cream of mushroom soup

Cook carrots and squash until tender. Layer 1/3 of squash and carrots in bottom of a large buttered casserole. Melt butter and saute onion in it. Add the stuffing and toss. Make a layer of stuffing (1/2) on squash and carrots. Mix together soup, sour cream and pour half over stuffing layer. Repeat layers ending with stuffing. Cover and cook 30 minutes; uncover, cook 15 minutes more at 350 degrees.