1 (16 oz.) pkg. corn bread stuffing mix
1 c. melted butter
4 c. sliced squash
3 medium onions, chopped
1 can cream of mushroom soup
2 c. sour cream

Toss stuffing mix with butter in a bowl. Combine squash, onions, soup and sour cream in a bowl; mix well. Spread 1/4 of the stuffing mixture in a 9 x 13-inch baking dish. Layer with squash mixture and remaining stuffing mixture.

Bake at 350°F for 1 1/4 hours or until brown and bubbly.

Makes 10 servings.