1 c. chopped onion
2 1/2 c. cooked squash
1 can cream of mushroom soup
1 (8 oz.) sour cream
1/2 pkg. Pepperidge Farm corn bread stuffing

Mix all together in casserole dish. Use other 1/2 of cornbread stuffing and stick of butter on top of casserole. Cook at 400 degrees until bubbling hot, then cover with grated cheese and let the cheese melt.