Squash Casserole

6 ingredients
4 steps

Ingredients

  • 2 lb. yellow squash
  • 1 can cream of celery soup
  • 8 oz. sour cream
  • 1 stick oleo or butter
  • 1 small onion, chopped
  • 1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing

Directions

  1. 1
    Wash, trim and cut squash; boil in salted water until tender. Drain and add celery soup, sour cream, butter, onion and all but 1/2 cup of cornbread stuffing.
  2. 2
    Mix well and put into greased baking dish.
  3. 3
    Sprinkle with remaining stuffing mix.
  4. 4
    Bake at 350° until brown, about 30 minutes.

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