2 lb. yellow squash or zucchini, unpeeled & sliced
1/4 c. chopped onion
1 (8 oz.) pkg. herb seasoned stuffing mix
Or 8 oz. cubed, dry bread seasoned with thyme, marjoram
3 tbsp. butter
1 can cream of chicken soup
1 c. sour cream

Cook squash and onion, in a 2 quart pan with 1 cup of water, until they are almost tender. Drain in colander, put aside. In a large frying pan saute the stuffing mix in butter. Spread half of the mixture in a baking dish (13 x 2 inch).

Combine soup, sour cream, squash and onions together; pour over stuffing already in baking dish. Top with remaining 1/2 of stuffing mixture over vegetables, sour cream and soup. Bake at 350 degrees for 30 minutes.