5 or 6 squash
1 tbsp. bacon grease
1 tbsp. butter
salt and pepper to taste
1 tbsp. minced onion
1 c. sour cream
1 can cream of chicken
1 pkg. Pepperidge Farm herb stuffing
3 or 4 slices cheese

Cook squash with bacon grease, butter, salt, pepper and minced onion until tender. Drain well. Mix 1 cup of sour cream and can of cream of chicken with squash. Put a layer of herb stuffing, a layer of squash and a layer of cheese (9 x 9 pan). On top, put a layer of herb stuffing.

Bake 30 minutes at 350°F.

Serves 8 to 10.