• 2 pounds summer squash, sliced
• 1/4 cup onion, chopped
• 3 tablespoons butter or bacon drippings
• 1 10-ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup carrots, shredded
• 1/2 cup cheese, grated
• 1/2 cup melted butter
• 8 ounces Pepperidge Farm herb-seasoned stuffing mix

Saute the squash and onions in the 3 tablespoons of butter or bacon drippings for 5 minutes. In a separate bowl, combine the soup, sour cream, carrots and cheese. Add soup mixture to the squash.

In a separate bowl, combine the stuffing mix and the 1/2-cup melted butter. Put 1/2 of the stuffing mix in the bottom of a 9- by 13-inch baking pan. Spoon the vegetable mixture on top. Sprinkle on the remaining stuffing. Bake at 350 degrees for 25-30 minutes.

Makes 8 servings.

(Taken from "The Bluegrass Music Cookbook," by Penny Parsons, Ken Beck and Jim Clark; John F. Blair, Publisher)