2 lbs. yellow squash
1 lg. onion
1/2 pt. sour cream
1/4 lb. butter
1 can cream of chicken soup
1 c. herb stuffing mix
1 c. Cheddar cheese, shredded
Salt and pepper

Preheat oven to 350 degrees.

Coat casserole dish with non-stick spray. Set aside.

Slice squash and onions then cook until tender. Mash vegetables then add butter, soup, sour cream, 3/4 cup of herb stuffing mix, salt and pepper to taste.

Pour mixture into casserole dish. Sprinkle top with remaining stuffing mix and Cheddar cheese. Bake until bubbly. Serves 8 to 10.