2 lb. sm. squash, sliced
3 med. onions, sliced
1 tbsp. butter
Salt & pepper to taste
1 can golden mushroom soup
6 to 8 oz. cheddar cheese, shredded
1 (8 oz.) pkg. prepared herb stuffing mix
1/2 c. butter

Cook squash and onion, seasoned with salt and pepper in small amount of water until just tender. Drain well. Place in buttered casserole dish and dot with butter. Add soup and cheese. Combine stuffing mix with 1/2 cup butter and sprinkle over squash mixture. Bake at 350 degrees for 30 to 35 minutes.