Cheesy Squash Casserole

Ingredients
4/C Yellow Squash, chopped
1 Onion, chopped
2 Celery stalks, chopped
2 Carrots, peeled and chopped
1 Bell pepper, chopped
1 can of cream of mushroom soup
1 can of cream of celery soup
3 Tbsp of lemon thyme, fresh OR 1 tsp dried thyme
1 cup Pepperidge Farm Herb Stuffing Mix
½ cup of melted butter
Directions
•Prep all the vegetables and cut into bite size pieces. Cook in a small amount of Olive Oil or butter until tender (They shouldn’t get brown at all, remember to keep the heat medium low.)
• melted butter with Pepperidge Farm herb stuffing mix. Sprinkle a layer of buttered crumbs on the casserole dish.
•Lightly spray a 9 x 13 Casserole dish. Combine melted butter with Pepperidge Farm herb stuffing mix. Sprinkle a layer of buttered crumbs on the bottom of the casserole dish.
•Mix together sour cream, cream of chicken, cream of celery, and the cooked squash mixture. Sprinkle with Lemon thyme.
•Sprinkle with grated cheese. Add the remaining buttered crumbs.
•Bake at 350 degrees F. for 45 minutes.