Spinach, corn and carrot casserole

1 (16 oz) bag frozen niblet corn, thawed
1 (10 oz) bag fresh baby spinach
3 carrots, grated
1 onion, chopped
1 (16 oz container sour cream
1 can cream of chicken soup
1 egg
1 box chicken flavored stuffing mix
1/2 cup butter, melted

Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray. In a large bowl, combine
corn, spinach, carrot and onion. In a small bowl, combine sour cream, soup and egg. Add to corn mixture, stirring to combine. In a medium bowl combine stuffing mix and butter. Spoon half stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish.
Sprinkle remaining stuffing mixture over casserole. Bake for 1 hour.

Tip: Can be prepared 1 day ahead and refrigerate and cover until ready for baking. Let come to room temp and then bake. You can also cook ahead and reheat in microwave.