1 pkg. Pepperidge Farm stuffing mix
1/2 c. butter, melted
6 c. sliced, steamed summer squash
1/2 c. chopped onion, cooked slightly
1 c. grated raw carrot
1 c. sour cream
1 can cream of chicken soup

Prepare crumbs with melted butter. Place half on bottom of greased casserole dish. Drain squash and add veggies with soup and sour cream. Spread over crumbs. Add remainder of crumbs. Bake 1/2 hour at 350 degrees.

For a main course, grated Cheddar cheese may be added to the top of crumbs.