1 lb. zucchini squash
1 lb. yellow squash
2 chicken bouillon cubes

Slice squash and cook in water with the chicken bouillon cubes until crispy tender. Drain well and add the following ingredients: 1 grated onion 1 c. sour cream 1 can cream of chicken soup

Mix squash and above ingredients well and pour in casserole. Melt 1 cube butter and mix with 1 3/4 cups herb seasoned Pepperidge Farm stuffing mix. Spread over top of squash casserole and bake 30 to 40 minutes at 350 degrees. Serves 6.