4 c. squash (sliced)
1/3 c. milk
1 can cream of mushroom soup
1 egg (slightly beaten)
1/2 c. onion (chopped)
3/4 c. herb seasoned stuffing
1/2 c. seasoned stuffing
2 tbsp. melted butter
1 c. shredded cheese

Cook squash until tender, drain. Meanwhile, gradually stir milk into soup; blend in eggs, squash, onion and the 3/4 cup stuffing. Toss lightly and turn into greased casserole dish.

Crush the 1/2 cup stuffing (finely), mix with the melted butter and sprinkle on top of casserole mixture. Top with the 1 cup cheese. Bake at 350 degrees for 20 minutes.