Squash Casserole - cooking recipe

Ingredients

1 box stove top cornbread stuffing (prepared as directed)
4 medium squash, sliced
1 c celery, chopped
1/2 c bell pepper, chopped
1/4 c onion, chopped
1/2 c milk
1 can cream of chicken soup

Preparation

Cover vegetables with water and boil for 10 minutes.
Drain and mix milk with one can cream of chicken soup.
Fold into drained squash.
Butter baking dish; put in half of stuffing mix. Add Squash and cover with rest of stuffing mix.
Bake at 350 degrees for 35 minutes.