6 c. sliced yellow or zucchini squash
1 c. grated carrots
1 sm. chopped onion
1/2 c. chopped celery
4 tbsp. butter
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 c. grated Cheddar cheese
2 c. Pepperidge Farm stuffing

Steam the squash in 2 cups boiling water for 3 minutes. Add the carrots and simmer 1 minute more. Strain and set aside.

In a large skillet, melt the butter and saute the onion and celery for 5 minutes. Stir in the soup, cream cheese and milk. Heat and stir until well blended. Gently fold in the squash and carrots.