1 package prepared stuffing mix
4 tablespoons butter, melted
1 1/2 pounds yellow squash, boiled and sliced or cubed
1 (large) carrot
1 (small) onion, chopped
1 can cream of chicken soup
1 cup sour cream
Directions: Mix 1/2 package of stuffing mix with butter. Place half of this mixture in a 2 quart casserole. Reserve the other half for topping. Stir together squash, carrot, onion, cream of chicken soup and sour cream. Pour over first layer of stuffing mixture then top with the other half or reserved stuffing. Bake at 350°F for 30 minutes.
Notes: This casserole goes well with any meat. I sometimes use fat free cream of chicken soup and fat free sour cream.