2 lb. squash, cooked with 1 onion
1 carrot, grated fine
1 can cream of chicken soup
1/2 pt. sour cream
1 (8 oz.) cornbread stuffing mix
1 stick butter

Melt and add to stuffing mix. Drain squash and onion. Mix in grated carrot, soup and sour cream. Put 1/2 stuffing mix in bottom of casserole dish and then add squash mix, top with rest of mix and bake at 375 degrees for 25 minutes.