3 to 4 yellow squash, sliced
8 oz. pkg. Pepperidge Farm herb stuffing mix
1 medium onion, diced
1 can cream of chicken soup
1 c. sour cream
1 stick butter

Cover sliced squash with water and boil for 5 minutes. Drain. Mix squash, stuffing and onion. Butter a 9 x 13-inch casserole dish and place half this mixture in it. Set the rest aside.

Mix soup, sour cream and softened butter and spoon into casserole atop squash mixture. Top with remaining stuffing mixture.

Bake, uncovered, at 350°F for 1 hour.