Yellow Squash Casserole

• 1 1/2 lbs summer squash
• 1/2 yellow onion
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 (10 1/2 ounce) can cream of celery soup
• 8 ounces sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 (6 ounce) box herb bread stuffing mix
• 3 tablespoons salted butter

1. Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray.
2. Wash yellow squash and dice into small pieces.
3. Chop onion finely.
4. Heat 2 T olive oil in skillet over medium heat.
5. Cook onion and squash in skillet 8-10 minutes.
6. Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft.
7. Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well.
8. Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly.
9. Transfer skillet mixture to greased casserole dish.
10. Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish.
11. Sprinkle remaining one-third of dry stuffing mix on top of cheese layer.
12. Melt 3 T butter and pour evenly over top of casserole.
13. Bake at 350F for 30 minutes.

summer, yellow onion, olive oil, water, cream of celery soup, sour cream, cheddar cheese, bread stuffing, butter

Taken from www.food.com/recipe/yellow-squash-casserole-535757 (may not work)