6 c. sliced yellow squash
1 carrot, grated
1 onion, grated
1 c. sour cream
1 can cream of chicken soup
1/2 c. melted butter
1 (8 oz.) pkg. Pepperidge Farm stuffing mix

Cook sliced squash in boiling water about 5 minutes. Drain. Combine soup, sour cream, carrots, onions and squash. In bowl, combine bread crumbs and melted butter. Spread half the crumbs in bottom of baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 30 to 35 minutes.