1 lb. cooked squash, drained
1 small onion
1 carrot, grated
1 pkg. cornbread stuffing (small)
1 stick butter
1 can cream of celery soup
1 small carton of sour cream

Melt butter and stir in cornbread stuffing mix. Line casserole dish with cornbread stuffing saving enough to sprinkle over top. Fill with squash mixture and place remaining crumbs on top.

Bake 350°F for 45 minutes. Can be reheated at same temperature for same length of time.