2 lb. or 6 c. sliced yellow summer squash
1/4 c. chopped onions
1 c. sour cream
1 can condensed cream of celery soup
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

1. In saucepan, cook sliced squash and onions in boiling salted water for 5 minutes. Drain.

2. In a large bowl combine sour cream and soup.

3. Fold in drained squash and onion.

4. In another bowl combine stuffing mix and butter.

5. Spread half of the stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish.

6. Spoon vegetable mixture on top.

7. Sprinkle remaining stuffing over vegetables.

8. Bake in 350 degree oven for 25-30 minutes or until heated thoroughly. Serves 6-8.