2 lbs. squash
2 carrots, grated
2 med. onions, chopped
1 can cream of celery soup
1 stick butter
1 (8 oz.) Pepperidge Farm stuffing mix
1 (8 oz.) sour cream

Cook squash until almost done; drain and salt lightly. Mix carrots, onions, soup and sour cream. Fold in the squash. Melt butter; toss in stuffing mix until coated. Put half of stuffing mix in bottom of long casserole dish. Pour squash mixture over this. Cover with the other half of stuffing mix. Bake at 350 degrees for 30 minutes. This can also be made with eggplant or zucchini. Serves 10 to 12.