2 lbs. yellow squash
1/2 c. chopped onion
1 c. sour cream
1 can cream of celery soup or chicken or mushroom
1 c. shredded carrots
4 oz. Pepperidge Farm stuffing mix
1/4 c. melted butter

Cook squash and onion in salted water for 5 minutes. Drain. Mix soup and sour cream, add carrots, fold in squash and onions. Mix melted butter and stuffing mix. Put half of stuffing mix in 2-quart casserole; add other ingredients, then add remaining stuffing mix on top. Bake at 350 degrees for 25-30 minutes.