6 c. sliced squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream or IMO
1 c. shredded cheese
1 (8 oz.) pkg. herbed seasoned stuffing mix
1 cube butter, melted

Boil squash and onion for 5 minutes; drain. Combine soup, sour cream, cheese, and stuffing mix with melted butter; fold all into drained vegetables. Spread half the crumb mixture over the bottom of the casserole dish. Spoon on vegetable mixture and cover with remaining stuffing. Bake for 30 minutes at 350 degrees.