3 c. cooked, mashed yellow squash
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm herbal stuffing
1 stick of butter
1 c. sour cream
1 sm. onion, chopped fine or bunch of green onions, chopped well
Salt & pepper to taste

Cook squash until tender and drain. Mash well, add salt and pepper to taste and measure 3 cups.

Combine squash, sour cream, onions and soup. Beat until well mixed and slightly fluffy. Melt butter and mix well with stuffing. Line bottom of large flat casserole dish with half of stuffing mix. Layer squash mixture over stuffing. Sprinkle top with remaining stuffing. Bake 30 minutes at 350 degrees.