4 c. yellow squash and/or green zucchini
2 carrots, shredded
2 tbsp. grated/chopped/minced onions
1 can cream of celery or cream of chicken soup
1/2 c. sour cream
1/3 c. melted butter
1/2 pkg. bread stuffing

Cut squash/zucchini into bite-sized pieces. Cook in boiling water for 3 minutes. Drain. Put squash/zucchini into a 9x13 baking dish. In separate bowl, mix together butter and stuffing. Add remaining ingredients. Spread this mixture on top of squash/zucchini.

Bake at 350°F for 25 minutes.