Squash Casserole - cooking recipe

Ingredients

2 lb. squash (you can use fresh or canned squash)
1 medium onion, chopped
1 can cream of chicken soup
1 c. sour cream
8 oz. Pepperidge Farm stuffing mix
1 stick butter or margarine
salt and pepper
dill weed
a little celery seed to taste

Preparation

Cook squash and onion together and drain.
Add the can of chicken soup, the sour cream and all of the seasons.
Mix well. Layer the stuffing mix and the squash mix in casserole dish (bottom stuffing mix, squash mix, etc.).
Melt the butter or margarine and pour over top of mix.
Bake at 375\u00b0 for 30 minutes.