3 c. yellow squash
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
1 sm. onion, chopped
2 c. dry cracker crumbs
3 eggs
Salt & pepper
1/4 c. dry parsley
1 c. Cheddar cheese
1 c. Pepperidge Farm herb seasoned stuffing mix

Boil squash and onion until tender. Drain and mix with all the other ingredients, except stuffing mix. Place in a casserole dish and top with stuffing mix. Dot with butter. Bake at 350 degrees for 30 minutes.