4 c. squash, diced, steam and drain
2 c. onions, diced, steam and drain
1/2 c. melted butter
1 bag Pepperidge Farm cornbread stuffing
2 cans cream of mushroom soup

Melt butter, add stuffing mix. Line bottom of dish with half of stuffing, then add squash and onions. Spread 2 cans cream of mushroom soup over squash. Take remaining stuffing and spread over top. Bake 30 minutes at 350 degrees.