4 c. sliced yellow squash
2 c. sliced carrots
1 lg. onion, chopped
1/2 c. chopped celery
1/2 c. chopped parsley
2 c. herb seasoned stuffing mix
1 c. sour cream
6 tbsp. butter
1/4 tsp. leaf thyme, crumbled
1/4 tsp. salt
1/8 tsp. pepper

Cook squash and carrots in enough boiling salted water to cover. Cook 8-10 minutes. Drain. Saute onion, celery, and parsley (dried flakes may also be used) in 4 teaspoon butter, about 3 minutes. Remove from heat, stir in sour cream, squash, carrots and 1 1/2 cups stuffing mix, thyme, salt, and pepper. Put in greased casserole dish. Mix 1/2 cup stuffing mix and 2 tablespoon melted butter. Sprinkle over top. Bake covered at 350 degrees for 20 minutes, uncover and bake 10 minutes or until topping is crisp.