2 lb. yellow, white or combined squash, sliced thin
1 onion, chopped
1 can cream of chicken soup
1/2 c. melted butter
1 c. sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix

Cook squash and onion with salt in small amount of water until tender (about 5 minutes). Combine soup and sour cream; blend well. Drain squash and onion and fold in soup and sour cream.

Combine butter and stuffing mix. Spread stuffing (1/2) in 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake at 350 degrees for 25-30 minutes.