2 lbs. or more green and yellow squash
1/2 lg. sweet onion, chopped
3 eggs, beaten
1/2 tsp. Tabasco
Salt and pepper to taste
2 tsp. parsley flakes
1/2 tsp. basil
1/2 can cream of chicken soup
1 sm. carton sour cream
1/2 stick butter, melted
1 pkg. corn bread stuffing mix (Pepperidge)

Slice and chop squash - add onion and boil in small amount of salted water. Drain well in colander. Add to mixture of beaten eggs, salt, parsley, Tabasco, basil, chicken soup. Fold in sour cream. Mix melted butter with stuffing. Set aside. Bake uncovered for 25 minutes at 350 degrees. Put crumbs on top and bake another 15 minutes or so. Serves 8.