6 c. summer yellow squash
1/4 c. onion
1 can cream of mushroom soup
8 oz. pkg. stuffing
1/2 c. melted butter
1 sm. container sour cream

Cut squash and onion up and bring to boil. Cook for 5 minutes. Drain. Mix soup and sour cream. Melt butter and mix in stuffing together in pan. Put 1/2 the stuffing mixture in pan. Cover with squash and onion. Cover the rest with stuffing mixture. Bake at 350 degrees for 30 minutes.