1 lb. squash (yellow summer squash works best)
1 (8 oz.) sour cream
1 can cream soup (your preference)
1 pkg. stuffing
1 stick butter (melt over stuffing)

Cut up squash into slices. Mix sour cream and soup and pour over squash in 2 quart casserole dish. Spread stuffing mix over top of sauce and drop melted butter over stuffing for the topping. Bake in a 350 degree oven for 40 minutes.