1 stick butter
1 can cream of mushroom soup
1/2 sm. bag Pepperidge Farm stuffing
2 lbs. summer squash
1 grated carrot
1 sm. onion, grated
1 c. sour cream

Cook and drain sliced squash. Mix crumbs in melted butter. Mix half of crumb mixture with squash. Mix soup and sour cream. Pour over squash and top with remaining crumb mixture. Bake at 350 degrees for 20 to 30 minutes.