7 c. summer or zucchini squash (cut in med. pieces)
1 c. chopped onion
1 can cream of chicken soup
1/2 pt. sour cream
2 sticks butter
1 sm. pkg. Pepperidge Farm stuffing mix

Cook squash and onion together in salted water, covered, for about 15 minutes. Drain and leave in colander.

In another pan, combine soup and sour cream until blended and thinned (low heat). Add cooked squash and onion mixture to the blended soup and sour cream mixture. Melt butter in small pan. Add stuffing mix and mix together.

In rectangular pan pour half of squash mixture and half of stuffing mixture on top of that. Then pour rest of squash mixture and top with stuffing mix. Bake at 325 degrees for 20-25 minutes.