1 egg, beaten
1 med. onion, chopped
1 can cream of chicken or cream of mushroom soup (undiluted)
1/4 c. butter, melted
2 c. yellow squash (cooked, mashed and drained)

TOPPING:

1/2 c. Pepperidge Farm herb stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Mix the first 5 ingredients together and pour into greased 1 1/2 quart casserole dish. Combine stuffing and butter for topping; sprinkle it on top of casserole. Bake for 35 to 40 minutes.