Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
1 can cream of celery soup
8 oz. sour cream
1 stick oleo or butter
1 small onion, chopped
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing

Preparation

Wash, trim and cut squash; boil in salted water until tender. Drain and add celery soup, sour cream, butter, onion and all but 1/2 cup of cornbread stuffing.
Mix well and put into greased baking dish.
Sprinkle with remaining stuffing mix.
Bake at 350\u00b0 until brown, about 30 minutes.