2 c. cooked squash
1 med. onion, grated
3 carrots, grated
1 c. sour cream
1 can cream of chicken soup
Salt & pepper to taste
1/2 bag Pepperidge Farm stuffing mix
1/2 stick butter
8 oz. can water chestnuts

Butter bottom of pan. Put a layer of stuffing mix in bottom of pan. Put squash on crumbs and layer with a thin layer of crumbs. Pour melted butter over top. Bake 35 minutes at 350 degrees.