1 pkg. Pepperidge Farm herb stuffing mix
1 carton sour cream
1 sm. can water chestnuts
1 can cream of chicken soup
1 onion, chopped
1 stick butter
2 c. shredded Cheddar cheese
2 lbs. yellow squash, cubed

Melt butter and mix with stuffing. Press into large casserole (or two smaller ones), saving some to sprinkle on top of casserole. Mix soup, sour cream, water chestnuts and onions and simmer until tender. Cook squash until tender. Put a layer of squash over stuffing mix. Pour soup mixture over squash. Sprinkle remaining stuffing and cheese on top. Bake in 350 degree oven until it bubbles. This freezes well!