8 med. yellow squash
2 onions
4 carrots
5 eggs
2 sticks butter
1 can cream of mushroom soup
1/2-1 can milk
8 oz. sour cream
2 tbsp. sugar
1 tbsp. salt
Pepper to taste
8 oz. bag Pepperidge Stuffing
8 oz. Townhouse or Ritz crackers

Cook squash until tender; slice carrots very thin. Melt butter; mix all ingredients and bake for 30 minutes at 350 degrees. Enough for 2 casseroles.