1 1/2 lb. yellow squash
1 can cream of chicken soup
1 carton sour cream
1 small to medium onion, grated
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 stick butter

Boil squash until tender. Drain, mash and add soup, onion, sour cream and 1/2 of stuffing. Pour into casserole dish. Melt butter and add remaining 1/2 of stuffing. Mix and put on top of casserole. Bake at 325 degrees for 30 to 45 minutes.