Yellow Squash Casserole

• summer squash↗1 1⁄2 lbs
• yellow onion↗1⁄2
• olive oil↗2 tablespoons
• water↗2 tablespoons
• (10 1/2 ounce) can cream of celery soup1 can
• sour cream↗8 ounces
• shredded cheddar cheese↗1 1⁄2 cups
• (6 ounce) box herb bread stuffing mix1 box
• salted butter↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray.

2. 2

   Wash yellow squash and dice into small pieces.

3. 3

   Chop onion finely.

4. 4

   Heat 2 T olive oil in skillet over medium heat.

5. 5

   Cook onion and squash in skillet 8-10 minutes.

6. 6

   Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft.

7. 7

   Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well.

8. 8

   Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly.

9. 9

   Transfer skillet mixture to greased casserole dish.

10. 10

    Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish.

11. 11

    Sprinkle remaining one-third of dry stuffing mix on top of cheese layer.

12. 12

    Melt 3 T butter and pour evenly over top of casserole.

13. 13

    Bake at 350F for 30 minutes.