2 c. cooked yellow squash
1 med. chopped onion
1 sm. chopped bell pepper
2 or 3 grated carrots
1 c. sour cream
1 can cream of chicken soup
Salt and pepper to preference
1 pkg. Pepperidge Farm herb stuffing mix
1 c. melted butter

Cook and mash squash. Mix onions, peppers, soup, sour cream, carrots, salt and pepper in bowl. Mix well, add squash. Grease 9x12 inch casserole dish with half of melted butter and sprinkle layer of stuffing mix in bottom of dish. Add squash mixture. Cover with remaining stuffing mix and spot remaining butter on top. Bake at 350 degrees about 45 minutes.