2 lb. summer squash
1 c. shredded carrots
1/3 c. chopped onions, fry
1 c. sour cream
1 can cream of chicken soup
1/2 c. butter
1 (8 oz.) Pepperidge Farm stuffing

Cook squash, drain well. Mix carrots, onions, sour cream soup. Fold into squash. Mix butter with stuffing. In casserole, pour layer of stuffing then vegetable mixture. Top with remaining stuffing. Bake 25-30 minutes at 350 degrees.