5 c. sliced yellow squash
1/2 c. chopped onion
1 carton sour cream
1 can cream of celery soup
1/2 c. melted butter
1 pkg. herb seasoned stuffing
1 lb. sausage

Cook squash and onion (or microwave) with 3 tablespoons water and 1/2 teaspoon salt for 5 minutes. Drain and set aside.

Combine sour cream and cream of celery soup. Brown sausage and drain. Melt butter in 12 inch baking dish. Put a layer of squash, then crumbled sausage over squash; pour sour cream and cream of celery soup over squash and sausage. Put stuffing mix over this half and repeat. Spread remaining stuffing. Drizzle with butter. Bake 30 minutes at 350 degrees.