2 lbs. squash
1 onion, chopped
1 green pepper, chopped
1 carrot, grated
1/2 pt. sour cream
1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
1 can cream of chicken soup

Cook squash and onion, drain excess water. Melt butter and mix with stuffing. Divide in half and line bottom of greased casserole dish with half of stuffing mix. Mix all other ingredients and pour over crust. Top with remaining stuffing. Bake at 350 degrees for 35 minutes.