2 lbs. yellow squash, sliced
1/4 c. chopped onion
1 can cream of celery soup
1 c. dairy sour cream
1 c. shredded carrots
8 oz. pkg. seasoned stuffing mix
1/2 c. butter, melted

In saucepan cook sliced squash and onions until tender. Drain. Combine soup and sour cream; stir in carrots. Drain squash and onions.

Mix stuffing mix and melted butter. Spread half of the stuffing mix in the bottom of 12x9 inch baking dish. Spoon vegetable mixture into dish. Sprinkle rest of the stuffing. Bake at 350 degrees for 25 to 30 minutes. 6-8 servings.