1 sm. carton sour cream
1 pkg. dry cornmeal stuffing (Pepperidge Farm)
1 onion, chopped
1 bell pepper
1 can cream of chicken soup
2-3 lb. squash
1 stick butter

Cook squash and drain; mash. Saute onion and pepper. Mix squash, sour cream, soup, sauteed onion and pepper. Put half of stuffing mixture on bottom of casserole dish. Add all squash filling. Cover with remaining stuffing. Bake at 350 degrees for 30 minutes.