6 medium squash, grated
1 large onion, chopped
1 (8 oz.) carton sour cream
1/2 stick butter
1 tsp. each salt and pepper
4 c. cornbread crumbs (Pepperidge Farm stuffing)
1 c. grated cheese (Longhorn or sharp Cheddar)

Cook squash and onion until onion is tender. Drain water. Add butter, salt, pepper, 2 cups stuffing and sour cream. Stir until mixed. Line buttered casserole dish with remaining 2 cups stuffing. Pour squash mixture into casserole dish.

Bake at 350°F until lightly brown. Add cheese and bake until melted.