1 1/2 lb. yellow squash, sliced
1 large onion, sliced
1 (10 3/4 oz.) can mushroom soup (undiluted)
1 c. sour cream
1/2 c. butter, melted
1 (8 oz.) pkg. corn bread stuffing mix

Preheat oven to 350°F. Cook squash and onion in small amount of water until soft; drain well. Mix soup and sour cream; stir into squash and onion. Add butter to stuffing mix; stir. Put half of stuffing in bottom of 2-quart baking dish; add squash mixture. Top with remaining stuffing.

Bake 30 minutes or until bubbly.

Yield: 6 servings.

Note: Can be frozen before cooking.