1 c. celery
1-2 lbs. zucchini squash, cleaned and sliced
1/2 c. chopped onion
1 (10 3/4 oz.) can chicken broth
1 c. sour cream
1 c. grated carrots
1 sm. pkg. seasoned stuffing crumbs (for a 7 lb. bird)
1 stick butter, melted

Boil squash and onion for five minutes; drain. Combine broth, sour cream and carrots.

Combine crumbs and melted butter and spread half in the bottom of a greased, 2 quart casserole. Combine soup mixture gently with squash, celery and onions. Spread over crumbs and top with remaining crumbs. Bake at 350 degrees for 25 minutes or until bubbly. Serves 8.