2 lb. yellow squash
1 can cream of celery soup
1 stick butter (room temperature)
1 med. onion, shredded
1 lg. carrot, shredded (optional)
Salt (to taste)
Pepper (to taste)
1/2 c. Sharp cheese, grated
1 (8 oz.) carton sour cream (or 1/2 c. mayonnaise)
1 egg, beaten
1 c. herb seasoned stuffing crumbs

Mash cooked and drained squash. Add sour cream, soup, butter, onion, carrot, egg, seasoning and stuffing crumbs. Pour into oiled casserole. On top, put another 1/2 cup crumbs mixed with 1 tablespoon real butter. Sprinkle lightly with paprika. Bake at 350 degrees, uncovered, for about 35 minutes.