• 2 pounds yellow squash
• 1 can cream of celery soup
• 1 small carton sour cream
• 1 grated carrot
• 1 onion, chopped fine
• 1 package cornbread stuffing
• 1 stick melted butter
• 1 teaspoon salt
• 1 1/2 teaspoons pepper

Slice squash about 3/8 inch thick and boil in lightly salted water, 7 to 10 minutes. Drain. Add soup, sour cream, carrot, onion and 1/2 package stuffing. Mix in melted butter, salt and pepper. Place mixture in 2 quart casserole dish and top with remaining 1/2 package stuffing. Cook in oven 45 minutes at 350 degrees. Serves 4.