2 lbs. yellow squash
3 med. onions
1 c. sour cream
1 c. chicken cream soup
1 stick butter
1 sm. pkg. Pepperidge Farm cornbread stuffing

Cook squash and onions in very small amount of salt and water. Drain, add sour cream and soup. Melt butter in 9"x11" baking pan. Toss lightly the stuffing in butter and remove 1/2 of it. Pour squash mixture on top of stuffing in pan. Place other 1/2 of stuffing on top of squash. Bake at 325 degrees for 25 minutes.