1 can cream of mushroom soup
2 med. onions
1 sm. pkg. cream cheese
1 sm. container sour cream
1 bag Pepperidge Farm Herbal Stuffing
1 stick butter
1 bag frozen squash (thawed)

Melt butter, mix with stuffing. Put half of the mixture on bottom of baking dish (9x13). Have squash boiling with diced onions until tender. Drain squash and mix all other ingredients in bowl. Add salt, garlic, oregano or any other spices you wish.

Put in baking dish on top of stuffing mix and put remainder of the stuffing mix on top. Bake at 350 degrees for about 1/2 hour or until bubbling.