2 lbs. squash, sliced
(2 c.) or 2 (1 lb.) cans of canned squash
1/4 c. chopped onion
1 can condensed cream of celery or cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) herb seasoning stuffing mix
1/2 c. melted butter

Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. In another pan combine butter and stuffing mix. Spread half of stuffing mix in bottom of 12 x 7 x 2 inch baking dish. Spoon vegetable mixture on top of stuffing mix. Sprinkle remaining stuffing mix over vegetables. Bake in 350 degree oven for 30 to 45 minutes or until heated through. Makes 6 servings (if using fresh squash, cook for about 5 minutes).