2 pounds zucchini or yellow squash, cooked and drained

1 pound carrots, grated

1 large onion, grated

1 can cream of chicken soup

1 cup sour cream

1 package cornbread stuffing mix

2 sticks butter or margarine

Cut, cook and drain squash. Mix in grated carrots and onion, sour cream and cream of chicken soup. In a separate pan, melt butter/margarine and stir with the cornbread stuffing mix to moisten the crumbs.

Put 1/2 of the stuffing mixture in the bottom of a large casserole pan. Pour in the vegetable mixture and then top with the remaining 1/2 cornbread mixture. Bake for 25-30 minutes at 350 degrees until browned and bubbly.