1 stick butter, melted
1 1/2 lb. yellow squash, cooked
8 oz. sour cream
8 oz. water chestnuts, chopped
8 oz. Pepperidge Farm herb stuffing
1 med. onion, chopped
1 can cream of celery soup

Mix all ingredients, except stuffing, in large bowl. Add salt and pepper to taste. Place 1/2 of stuffing in bottom of 13 x 9 inch pan. Pour squash mixture on top and sprinkle remaining stuffing on squash. Bake at 350 degrees for 30 minutes.