1 (8 oz.) pkg. cornbread stuffing
1 onion
1 c. sour cream
1 stick butter
3 c. cooked squash
1 c. chicken & rice soup
1 sm. pkg. shredded cheese

Melt butter, stir in stuffing. Line dish with half of mixture. Combine remaining ingredients. Pour on top of lined dish. Cover with remaining stuffing and shredded cheese. Bake at 350 degrees until bubbly.