1 summer squash
1 head broccoli
1 can cream of onion soup
8 oz. sour cream
1/4 c. chopped onions, optional
1 bag Pepperidge Farm stuffing mix
1/2 stick butter
Bag of shredded cheese (any flavor)

1. Melt butter and mix with stuffing mix.

2. Partially cook squash, broccoli and onion (about 5 minutes) and drain.

3. In 1 1/2 quart casserole dish, add 1/2 stuffing mixture.

4. Add sour cream and soup and cheese to broccoli and summer squash.

5. Place on top of stuffing in casserole.

6. Top with rest of stuffing mix.

7. Bake at 350 degrees for 20 minutes.