5 cups nonpeeled yellow squash and zucchini squash cut in to 1/2-inch thick, 1-inch squares
2 cups sliced peeled carrots
1/2 cup 1/4-inch sliced celery
1/2 cup chopped onion
1 cup sour cream
10-ounce can cream of chicken soup
1 teaspoon leaf thyme or dillweed
6-ounce package herb seasoned stuffing
1/2 cup butter, melted
Boil squash, celery, onion and carrots 5 to 10 minutes until tender crisp. Drain well. Keep in pot. In small bowl, combine sour cream, soup and thyme. Fold into hot vegetables. Mix butter with stuffing mix. Grease a 3-quart casserole dish with Crisco or butter. Place half stuffing mix on bottom of casserole dish, transfer all vegetables from pot to dish, place other half of stuffing mix on top. Bake at 350 degrees Fahrenheit until bubbly and golden brown, approximately 45 minutes.
Serves 8 to 10.