2 pounds yellow squash
1 large carrot, grated
1 medium onion, diced
1 can cream of chicken soup
1/2 pint sour cream
1 package cornbread stuffing mix
1 stick butter
Boil squash until tender. Drain and mash. Sauté onion in a small amount of butter. Add squash; salt and pepper to taste. Add all other ingredients except stuffing mix and butter. Melt butter and mix with stuffing mix. Mix 2/3 of the dressing with the other ingredients. Pour mixture into a buttered casserole. Sprinkle remaining dressing over the top. Bake at 350º F for 30 minutes.
Patty
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