2 c. cooked yellow squash (or any other kind)
1 can cream of celery soup
1 c. grated raw carrots
Dash of salt & pepper
1 pkg. Pepperidge Farm herb stuffing mix
1 (8 oz.) container yogurt
3/4 stick melted butter

Save about half of the stuffing mix and half of the butter for topping. Place all the other ingredients in a 1 1/2 quart casserole. Spread the topping over the surface. Bake at 350 degrees for 30 to 35 minutes.