|Yellow squash||6 Medium, sliced|
|Onion||1 Medium, chopped|
|Carrot||1 Medium, grated|
|Commercial sour cream||1 Cup (16 tbs)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Herb stuffing||8 Ounce (1/2 Package)|
|Cornbread stuffing||8 Ounce (1/2 Package)|
Cook squash and onion in small amount of boiling salted water 10 to 15 minutes or until tender; drain.
Season to taste.
Combine squash mixture, carrot, sour cream, and soup.
Combine butter and stuffing.
Line a 2-quart casserole with stuffing, reserving 1/2 cup for topping.
Add squash mixture and top with remainder of stuffing.
Bake at 350° for 30 to 45 minutes.