1 can cream of celery soup
1 can golden cream mushroom soup
8 oz. sour cream
1 box Stove Top stuffing mix, cornbread
Onions
3 1/2 c. squash, zucchini or summer, or both
1/4 c. butter

Slice squash and dice onion. Place in skillet with butter and saute. Sprinkle seasoning packet from stuffing mix on top of squash and saute until softened. Mix soups and sour cream together. Add all bread crumbs reserving some to spread on top. Layer in casserole dish and sprinkle with remaining bread crumbs. Bake at 350 degrees for 30 minutes.