2 pkg. frozen (or fresh) sliced cooked squash (if fresh, use 3 med. squash).
drain
1/2 c. mayonnaise
2 eggs, beaten
1 can cream of mushroom soup
1 onion, chopped
1 c. grated Cheddar cheese
1/2 bag Pepperidge Farm corn bread stuffing
1 stick butter

Mix mayonnaise, onion, egg and soup together. Put squash in bottom of dish, top with cheese, pour soup mixture over cheese. Top with stuffing, pour butter (which has been melted) over stuffing. Bake at 325 degrees for 30 minutes.

Broccoli can be substitute for squash. 2 packages frozen - cut up and cooked.