4 c. cooked dice squash
1 small bag corn bread stuffing
1 c. cream of mushroom
1 12 oz sour cream
1 onion chopped
1 12 oz frozen mix vegetables
1 stick butter

Boil squash and onion till tender. Just before draining, put frozen vegetables in water to thaw out. Mix butter and stuffing in large bowl and put in microwave till butter melts. Mix squash, vegetables, onion, soup and sour cream together. Make layer of 1/2 stuffing in dish, layer of vegetables mix; top with other half of stuffing mix.

Bake at 350°F for 20 to 30 minutes till stuffing is brown.