4 cans drained yellow squash
1 can cream of chicken soup with mushrooms
8 oz. sour cream
1 lg. onion, chopped fine
1 c. grated American cheese
1 bag Pepperidge Farm corn bread stuffing mix
1 stick butter

Line bottom of 13x9x2 baking pan with 1/2 bag stuffing mix. Dot with 1/2 stick of butter.

Mix all other ingredients in bowl and place into casserole. Cover with rest of stuffing mix and dot with remaining butter. Bake 1 hour at 300 degrees.