1 1/2 lbs. yellow squash
1 can cream of celery soup
1 sm. sour cream
1 carrot, grated
1/2 sm. onion, grated
1 sm. bag Pepperidge Farm seasoned dressing mix
1 1/2 sticks butter
Salt & pepper

Cook and mash squash. Add soup, sour cream, carrot and onion. Salt and pepper to taste. Melt butter, mix with dressing. Put half dressing mixture in bottom of 7 x 12 inch pan. Add squash mixture and top with other half of dressing. Bake 45 minutes at 350 degrees until brown and bubbly.