6 c. squash, sliced
1/4 c. onion, chopped
1 tsp. salt
1 can cream of chicken soup or cream of mushroom soup
1 c. sour cream
1 (8 oz.) pkg. stuffing mix
1/2 c. butter, melted
1 pkg. grated cheese, cheddar

Boil squash and onion for 5 minutes in salted water. Drain. Combine soup and sour cream; fold this into squash and onion mixture. Combine stuffing mix and butter. Spread half of stuffing mix and butter in bottom of casserole dish. Spoon vegetable mixture on top and sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes or until thoroughly heated. Sprinkle grated cheese on top and heat until melted. You can use a 2-quart casserole or 12 x 7 1/2 x 2-inch baking dish.