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6 medium yellow squash
2 c. Pepperidge Farm cornbread stuffing mix
1 can Campbell's Cream of Celery Soup
1 1/2 c. milk
1 c. grated Cheddar cheese
1 thinly sliced onion
1 tsp. salt
1 tsp. pepper
1 tsp. chicken bouillon granules.
Slice layer of squash in casserole, top with layer of sliced onion. Cover with 1/2 of stuffing mix, 1/2 of soup. Repeat layer. Sprinkle grated cheese on top, and pour milk over all. Liquid will depend on how fresh the squash. Bake at 350 degrees for 45 minutes.