2 1/2 c. cooked, sliced yellow squash
1 pkg. Pepperidge Farm corn bread stuffing
1 stick of real butter, melted
2 med. onions, chopped
1 can cream of mushroom soup
8 oz. carton of sour cream

Combine butter and dressing mix. Press half of mixture on bottom of 1 1/2 quart baking dish. Combine soup, sour cream, onions and squash - add to casserole dish. Top with remaining dressing mix. Bake at 350 degrees for 30 minutes.