1 1/2 lb. yellow squash, sliced
1 c. mushroom soup
1 (8 oz.) carton sour cream
1 can water chestnuts
2 med. onions, diced
1 stick butter
1/2 bag herb stuffing

Cook squash until tender. Drain. Add mushroom soup, sour cream, water chestnuts and onions. Melt butter and add to stuffing. Put 1/2 stuffing mix on bottom and save other 1/2 for top. Bake at 350 degrees for 30 minutes.