4 c. sliced yellow squash
1 med. onion, diced
2 med. carrots, grated
1 c. sour cream
1/2 c. melted butter
2 cans cream of chicken soup
Salt and pepper to taste
8 oz. pkg. herb seasoned stuffing mix

Cook squash, carrot and onion until tender. Drain well and mash. Add sour cream and soup. Mix well. Season with salt and pepper. In medium casserole dish, layer half of bread crumbs. Pour in all of squash mixture. Top with rest of bread crumbs and melted butter. Bake at 350 degrees for 30 to 40 minutes until brown.