2 lbs. yellow squash
1/2 onion, chopped
8 oz. sour cream
1 can cream of mushroom soup
1 pkg. Pepperidge Farm stuffing
1 stick butter
2 tbsp. butter

Boil squash with onions, 2 tablespoons butter, dash of salt.

Drain.

Mash squash and mix with sour cream and cream of mushroom soup. Melt whole stick of butter and mix with stuffing. Line casserole with stuffing mixture. Fill with the other mixture.

Bake 30 minutes at 350 degrees.