2 lb. yellow squash
1 can water chestnuts (sliced)
6 green onions, or 1 sm. white onion
1 stick of butter
2 eggs, beaten with 1/4 c. of milk
1 pkg. herb stuffing mix (reserve 3/4 c.)
1 can cream of chicken soup
1 (8 oz.) carton sour cream

Wash, slice and cook squash with onions until tender. Mix with other ingredients, pour into greased casserole dish. Crush reserved stuffing and sprinkle over top. Bake at 450 degrees approximately 30 minutes or until bubbly or slightly brown.