1 pkg. Pepperidge Farm corn bread stuffing
1 stick butter, melted to make crust stick together
1 onion, sliced thin
1 1/2 lb. fresh sliced sm. yellow squash or 2 cans

Cook squash, onion and 1/2 teaspoon salt until tender. Mix one cup sour cream, one can cream of celery soup (do not add water to soup). Pour all this together and on the crust in baking dish or 9 x 13 inch cake pan. Bake at 350 degrees for 1/2 hour.