2 lbs. squash (scalloped)
1 lg. onion, chopped
1/2 lb. cheese, grated
8 oz. sour cream
1 pkg. Pepperidge Farm seasoned stuffing
1 can cream of chicken soup
2 tbsp. butter
Salt to taste
Pepper to taste

Stew squash and onion in butter; mix all other ingredients reserving enough cheese and stuffing for top casserole. Put mixture in casserole dish (2-quart); sprinkle with cheese, then stuffing. Bake 30 minutes.