2 lbs. yellow squash (washed & sliced)
1 can cream of chicken soup
1 stick of butter, melted
1/2 pt. sour cream
1 sm. pkg. Pepperidge Farm corn dressing mix

Boil squash with a small onion until tender; mash and strain until liquid is gone.

Mix squash, soup, butter, sour cream and about 3/4 of the corn bread mix. (Hold 1/4 package of stuffing mix for sprinkle on top.)

Bake at 350 degrees for approximately 45 minutes or when squash is brown. Use a 2 quart baking dish.