1 (#203) can or 2 (#303) can squash
1 carrot, grated
1 sm. onion, cut up
1/2 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm corn bread stuffing
1 stick butter

Mix crumbs with melted butter. Line bottom of casserole with half of the crumbs. Reserve half to spread over top. Mix all other ingredients. Pour over crumbs. Then cover top with the reserve crumbs. Bake at 325 degrees for 30 to 40 minutes.