2 lbs. yellow summer squash, sliced (6 cups)
1 yellow onion, chopped
4 green onions, chopped
2 stalks celery, chopped
1 pkg. herbed stuffing mix
1 can cream of chicken soup
1 (8 oz.) carton sour cream
6 Tbsps. melted butter
1/4 tsp. poultry seasoning
Salt and pepper to taste
1/2 cup grated Cheddar cheese
Chopped parsley

Cook first 4 ingredients in pressure cooker for 1 minute. Drain excess water. Stir in rest of ingredients except for cheese and parsley. Top with cheese and parsley for garnish. Cook in buttered casserole at 350 degrees for 30 minutes.