2 lbs. summer squash
1/3 c. onion, chopped
1/3 c. shredded carrot
2/3 (14 oz.) pkg. Pepperidge Farm stuffing
1 stick butter, melted
1 can cream of chicken soup
1 (16 z.) container sour cream

Cook squash and onion until almost tender; drain. Mix soup, sour cream, carrot with squash. Pour into casserole dish. Cover top with stuffing. Drizzle with melted butter. Bake at 350 degrees until bubbly.