2 lbs. summer squash (6 c.), sliced
1/4 c. chopped onion
1 can cream of chicken soup
1/2 c. chopped green pepper
1 c. shredded carrot
1 c. sour cream
1/2 c. melted butter
1 c. water
1/2 c. cubed cheddar cheese
1 (6 oz.) pkg. stuffing mix

Cook summer squash and onions in boiling water 5 minutes. Drain WELL. Combine soup, sour cream and cheese. Stir in carrots and peppers. Then fold in squash and onions. Combine stuffing mix, butter and the 1 cup water. Spread 1/2 of the stuffing on bottom of 2 1/2 quart, lightly greased casserole dish. Spoon on vegetable mix, then the other half of the stuffing. Bake, uncovered, 350 degrees for 25 to 30 minutes.