6 c. raw, sliced squash
1/4 c. chopped onion
1 c. grated cheese
1 can cream of chicken soup
1 c. sour cream (8 oz.)
1 (8 oz.) pkg. cornbread stuffing mix
1/2 c. melted butter

Boil squash and onions for 5 minutes. Drain and set aside. Mix cheese, soup and sour cream. Fold in squash and onion mixture. Mix 1/2 cup butter and stuffing mix together. Then place 1/2 of the squash mixture in the bottom of a casserole dish and top with 1/2 of the stuffing mix. Repeat once again ending with stuffing. Bake at 325 to 350 degrees for 25 to 30 minutes.