4 c. yellow squash, peeled and cubed
1 can cream of chicken soup, undiluted
2 med. carrots, shredded
1 chopped onion
1 c. sour cream
1/2 pkg. herb seasoned stuffing mix
Salt, pepper, and butter to taste

Cook squash in water until tender; drain. Add 1/2 of the stuffing mix. Add remaining ingredients; mix well. Bake at 350 degrees for 30 minutes. A few minutes before removing from the oven, top with remaining stuffing and continue baking until brown.