2 yellow squash, sliced
2 zucchini squash, sliced
1 carrot, sliced
1 onion, sliced
1 can cream of mushroom soup or 1 can cream of celery soup
1/4 c. mayonnaise
1 bag Pepperidge Farm Stuffing Mix
1 stick butter

Cook together squash, zucchini, carrot and onion until tender. Drain. Mix soup and mayonnaise and combine with cooked vegetables. Place in greased 9 x 12 inch casserole. Cover with stuffing mix and top with pats of butter.

Bake, covered, at 350 degrees for 30 minutes or until bubbly.